Lamb cutlets with chickpea and zucchini curry

Lamb cutlets with chickpea and zucchini curry


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

The ingredient of Lamb cutlets with chickpea and zucchini curry

  1. 2 large zucchinis
  2. 1 onion
  3. 1 clove garlic
  4. 60ml (1/4 cup) olive oil, plus extra, to cook
  5. 1 teaspoon ground turmeric
  6. 1 teaspoon ground cumin
  7. 100g tomato paste
  8. 1 1/2 tablespoons Pataku2019s Eggplant Pickle, (see note) plus extra, to serve
  9. 2 x 400g cans chickpeas
  10. 8 lamb cutlets
  11. Coriander leaves, to serve
  12. Greek-style yoghurt, to serve
  13. Pappadums, to serve

The instruction how to make Lamb cutlets with chickpea and zucchini curry

  1. Cut zucchinis into 1.5cm pieces. Peel onion and garlic, then finely chop. Toss zucchinis with oil, spices and 1 teaspoon salt in a bowl until combined.
  2. 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.
  3. 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.
  4. Scatter coriander over curry and serve with lamb cutlets, extra eggplant pickle, yoghurt and pappadums.

Nutritions of Lamb cutlets with chickpea and zucchini curry

calories: 580.292 calories
calories: 29 grams fat
calories: 7 grams saturated fat
calories: 36 grams carbohydrates
calories: 7 grams sugar
calories: 38 grams protein
calories: 763.59 milligrams sodium
calories: NutritionInformation

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