Tamarind and brown sugar grilled lamb cutlets with a spicy chickpea salad
Delight in the flavors of tangy tamarind, sweet brown sugar, and spicy chickpeas paired perfectly with grilled lamb cutlets. Taste the culinary harmony!
Ingredients:
- 4 lamb cutlets
- 2 tablespoons tamarind paste
- 2 teaspoons brown sugar
- 1 teaspoon Chaat masala ( Substitute Chaat masala by adding 1/2 tsp each of dry roasted ground cumin, coriander, brown sugar, salt and lemon juice to the tamarind paste)
- 1/2 teaspoon garlic puree
- Oil to brush the grill with
- Salt to taste
- 1 tin chickpeas, or 250 g of pre-soaked dried and boiled chickpeas
- 1 teaspoon each of dry roasted and ground cumin and coriander seeds
- 1/2 teaspoon red chilli flakes
- 1 tablespoon each of chopped mint and coriander leaves
- Handful each of Pomodoro baby tomatoes, spinach, chopped cooked beetroo
- Salt to taste
- 1 piece Paneer cheese, chargrilled with lamb, cut into small pieces
- Juice of half a lemon
Instructions:
- Prepare the salad by mixing all the components for the zesty chickpea salad together, and place them on a plate. To prepare the toasted red chili, coriander, and cumin seeds, heat a pan without oil and toast until they turn a light brown color. Then crush them using a mortar and pestle.
- Flavor the lamb by blending the elements for the lamb chops as mentioned earlier, and let it marinate for a short period. Apply a coat of oil on a grilling pan and grill the paneer first, followed by the lamb, until they are cooked to your liking. Present them on the spicy chickpea Chaat salad, topped with a sprinkle of any leftover Chaat masala.
Summary:
- Calories: 2063 kcal
- Fat: 187 g
- Protein: 71 g
- Carbs: 22 g
- Potassium: 1199 mg
- Magnesium: 121 mg