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Posh curry cutlets recipe

Posh curry cutlets recipe

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Fresh from his latest cookbook, My Kind of Food, celebrity chef and Masterchef judge John Torode shares his gorgeous recipe for madras-spiced lamb. In his words 'should there not be any time to make the madras from scratch, use a good-quality jar of paste instead.' Give this easy lamb recipe a go for your next weekend feast. See method

  • Serves 6-8
  • 10 mins to prepare and 40 mins to cook
  • 491 calories / serving

Ingredients

  • 2 x 8-bone racks of lamb, trimmed
  • 24 Charlotte potatoes, scrubbed or peeled
  • 400g tin chickpeas, drained
  • 200ml thick Greek yogurt
  • small bunch coriander, chopped
  • grilled vine tomatoes, to serve (optional)
  • watercress, to serve (optional)

For the madras paste

  • 2 cardamom pods, ground
  • 1 tsp turmeric
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 2 tsp ground cinnamon
  • 2 tsp fenugreek
  • 2 tsp garam masala
  • 2 tsp mustard seeds
  • 2 tsp chilli powder
  • 4 tsp coriander seeds
  • 1 onion, chopped
  • 6 garlic cloves
  • 80g fresh ginger, peeled
  • 50g butter
  • 50ml vegetable oil
  • 150ml malt vinegar
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    2040kj
    491kcal     25%

  • Fat

    38g 54%

  • Saturates

    16g 81%

  • Sugars

    3g 3%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 18.2g Protein 22.7g Fibre 4.3g

Method

  1. To make the madras paste, put the spices in a dry pan over a high heat and toast for about 2 mins, until fragrant. Grind to a powder using a mortar and pestle or a spice grinder. Using a mortar and pestle or a food processor, purée the onion, garlic and ginger.
  2. Place a large, heavy-based frying pan over a medium heat and add the butter, oil and onion purée, then cook for 2 mins. Add the ground spices and vinegar and mix to a paste. Bring to the boil, then reduce the heat and simmer for 5 mins, until bubbling, fragrant and the paste starts to split.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Score the fat of the lamb. Place the racks, fat-side down, in a cold frying pan. Turn the heat to medium and leave for 5 mins, until the fat renders and your kitchen smells of roast lamb.
  4. Meanwhile, parboil the potatoes in a large pan of boiling water for 10 mins. Drain and transfer to a roasting tin. Add the chickpeas and a tbsp of the curry paste, then mix well. Spread the potato mixture evenly over the roasting tin.
  5. Rub the remaining curry paste all over the lamb, then put the racks, fat-side up, on top of the potatoes. Roast for 25 mins (for medium-rare meat). Remove and leave to rest for 10 mins. Mix the potatoes and chickpeas with the yogurt and coriander. Serve whole racks as a grand centrepiece or slice into cutlets, then tuck in.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

This is a recipe extract from My Kind of Food, photographed by Gareth Morgans.

John Torode 150x150

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