Lamb cutlets with chickpea and zucchini curry recipe

Photo:Lamb cutlets with chickpea and zucchini curry recipe

The home of Tasty Food Recipes invites you to try Lamb cutlets with chickpea and zucchini curry recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb cutlets with chickpea and zucchini curry .

Need to get dinner on the table pronto? Give this colourful dish a whirl!

Cooking Time
30 minutes

Ingredients (serves 4)
2 large zucchinis
1 onion
1 clove garlic
60ml (1/4 cup) olive oil, plus extra, to cook
1 tsp ground turmeric
1 tsp ground cumin
100g tomato paste
1 1/2 tbs Patak’s Eggplant Pickle, (see note) plus extra, to serve
2 x 400g cans chickpeas
8 lamb cutlets
Coriander leaves, Greek-style yoghurt and pappadums, to serve

Method
Cut zucchinis into 1.5cm pieces. Peel onion and garlic, then finely chop. Toss zucchinis with oil, spices and 1 tsp salt in a bowl until combined.

Heat a heavy-based frying pan over medium heat. Add zucchini mixture and cook, stirring occasionally, for 5 minutes or until it starts to soften. Add onion and garlic, and cook, stirring, for 5 minutes, then add tomato paste and eggplant pickle, and cook, stirring, for 2 minutes. Drain chickpeas, rinse, then drain again. Add to pan with 250ml (1 cup) water and simmer for 8 minutes or until chickpeas are warmed through.

Meanwhile, heat a large, heavy-based frying pan over high heat. Rub lamb with a little oil and season with salt and pepper. Cook for 1 minute each side for medium or until cooked to your liking.

Scatter coriander over curry and serve with lamb cutlets, extra eggplant pickle, yoghurt and pappadums.

Notes
Tips: For a variation, substitute 1 eggplant cut into 1.5cm pieces for the zucchinis. Instead of pappadums, serve curry with steamed rice or naan. Patak's Eggplant Pickle is available from supermarkets.

Source
MasterChef - April 2011, Page 88
Recipe by Sophia Young