Lamb cutlets marinated with spiced dates and sultanas

This recipe requires quite a few specialist spices, but you won’t be disappointed with Indian-inspired marinated lamb served with green chutney and kachumber salad.

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For the lamb cutlets

For the green chutney

  • handful mint leaves
  • handful coriander leaves
  • ½ tsp green chilli paste
  • ¼ tsp black salt
  • pinch of salt
  • ½ tsp chaat masala
  • ½ lime, juice only
  • about 5 tbsp strained yoghurt (strain your yogurt in a sieve lined with muslin for a few hours to get rid of excess moisture)

For the kachumber salad

To serve