Ingredients

60g rocket, to serve

2 tbsp olive oil

½ tsp black mustard seeds

½ tsp fennel seeds

10 fresh curry leaves

4 garlic cloves, finely chopped

10g ginger, finely chopped

1 red onion, finely sliced

½ tbsp roasted Sri Lankan curry powder

1 tbsp tamarind paste

250g baby tomatoes, cut in half

4 vine-ripened tomatoes, cut into quarters

20g coriander leaves

10g mint leaves

10 fresh curry leaves

1 garlic clove, roughly chopped

1 lime, zested and juiced

1 tbsp red wine vinegar

4 anchovies, drained

1 green chilli (optional)

1 tsp cumin seeds

1 shallot, finely chopped

1 tbsp capers, drained

2 tbsp olive oil

4 lamb cutlets

100g plain flour

2 eggs, beaten

75g panko breadcrumbs

1 tsp fennel seeds

1 tsp black mustard seeds

Sunflower oil, for frying

Instructions

Step 1: To prepare the curried marinara, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the black mustard seeds and fennel seeds. When the mustard seeds start to spit, stir in 10 fresh curry leaves, 4 finely chopped garlic cloves, 10g chopped ginger, and 1 finely sliced red onion. Cook until the onions soften and begin to color.

Step 2: Add ½ tablespoon roasted Sri Lankan curry powder and 1 tablespoon tamarind paste. Stir well and cook for one minute before adding 250g baby tomatoes and 4 quartered vine-ripened tomatoes along with a few tablespoons of water. Season with salt, cover, and simmer over medium heat for 30-35 minutes until the tomatoes soften, stirring occasionally.

Step 3: For the salsa verde, blend 20g coriander leaves, 10g mint leaves, 10 fresh curry leaves, 1 roughly chopped garlic clove, zest and juice of 1 lime, 1 tablespoon red wine vinegar, 4 drained anchovies, 1 green chilli (optional), 1 teaspoon cumin seeds, 1 finely chopped shallot, 1 tablespoon drained capers, and 2 tablespoons olive oil with a pinch of salt to create a chunky paste.

Step 4: Prepare the lamb by placing the 4 cutlets between two large sheets of baking parchment. Gently flatten each with a meat tenderiser or rolling pin, avoiding the bones. Season with salt and set aside.

Step 5: Set up three trays: one with 100g plain flour, another with 2 beaten eggs, and the last with 75g panko breadcrumbs mixed with a pinch of salt, 1 teaspoon fennel seeds, and 1 teaspoon black mustard seeds.

Step 6: Coat each lamb cutlet first in the flour, shaking off excess, then dip into the beaten eggs, ensuring full coverage. Finally, press the cutlets into the seasoned panko breadcrumbs to coat completely.

Step 7: Heat sunflower oil in a large frying pan to about 1cm deep over medium-high heat. When the oil reaches around 170°C (340°F), fry the breaded cutlets. Cook each side for 2-3 minutes until golden brown, basting the tops with oil as they fry.

Step 8: Serve the lamb cutlets topped with spoonfuls of the curried marinara and a drizzle of salsa verde alongside a handful of fresh rocket.

Tips & Variations

Use a meat tenderiser to ensure the lamb cutlets cook evenly and stay tender.

For extra heat, add more green chili or a pinch of chili flakes to the salsa verde.

If tamarind paste is unavailable, a mix of lemon juice and a little brown sugar can substitute to add tang.

Serve with steamed rice or crusty bread to soak up the delicious curried marinara sauce.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, thinly sliced lamb leg or shoulder steaks can be used if cutlets are unavailable. Just make sure to tenderize and flatten them evenly before breading.

Is the dish spicy?

The heat level can be adjusted by adding or omitting the green chili in the salsa verde. The curry powder and spices give warmth without overwhelming spice, making it suitable for most palates.