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 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!