Spicy Braised Cauliflower with Lamb Cutlets and Herb Chutney

, from Issue #12. August, 2015
Photography by Minka Firth.
    Spicy Braised Cauliflower with Lamb Cutlets and Herb Chutney

    Serves: 4

    INGREDIENTS

    1 medium cauliflower, cut into florets
    4 tablespoons olive oil
    1 tablespoon black mustard seeds
    1 tablespoon cumin seeds
    2 cloves garlic, crushed
    1 teaspoon turmeric
    pinch of chilli flakes
    2 tomatoes, roughly chopped
    ¼ cup water
    1 teaspoon salt
    ¼ cup chopped flat leaf parsley

    Herb Chutney
    2 cups coarsely chopped mixed herbs, any combination of coriander, flat leaf parsley and mint
    2 green chillis, seeded and chopped
    2 cloves garlic, crushed
    ¼ cup roasted cashew nuts
    ½ teaspoon ground cumin
    ½ teaspoon sugar
    2-3 tablespoons lemon juice
    ½ cup thick, plain yoghurt
    12 Frenched lamb cutlets

    METHOD

    Heat 3 tablespoons of oil in a sauté pan. Add the cauliflower and cook until well browned in patches then take out and set aside. Reduce the heat and add the remaining 1 tablespoon of oil. Tip in the mustard and cumin seeds, cover and cook until they pop. Add the garlic, turmeric, chilli, tomatoes, water and the salt and cook for 1 minute. Add the cauliflower and toss together. Cover and cook over a medium low heat until just tender, about 8-10 minutes, stirring once. Stir through the flat leaf parsley.

    Herb Chutney: Put the herbs, chillis, garlic, cashews, cumin and the sugar in a food processor and blend to a paste. Tip into a bowl and add the lemon juice and yoghurt and season to taste.

    Season the lamb cutlets with salt and freshly ground pepper. Heat a sauté pan with a little oil and cook the cutlets for 2 minutes each side or until medium rare.

    To serve: Divide the cauliflower between serving plates and top with the cutlets and a spoonful of the chutney. 

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