Spicy Braised Cauliflower with Lamb Cutlets and Herb Chutney
Photography by Minka Firth.
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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.