- 12 lamb cutlets, French trimmed
- 3 teaspoon garam masala
- 3 garlic cloves, crushed
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons ghee
- 16 whole cumin seeds
- 16 fresh curry leaves
- 1 small brown onion, quartered, thinly sliced
- 1 long red chilli, thinly sliced
- 1 teaspoon ground turmeric
- 2 bunches (about 500g) snake beans, cut into 4cm pieces
- 2 tablespoons water
- 400g can chickpeas, rinsed, drained
- Fried curry leaf sprig, to serve (optional)
- 1/2 small red capsicum, deseeded finely chopped
- 130g (1/2 cup) Tamar Valley Dairy All Natural Greek Style Yoghurt
- 1/3 cup fresh mint leaves, finely chopped
- 1Combine the lamb, 2 teaspoons garam masala, 1 garlic clove and 1 tablespoon lemon juice in a bowl. Season. Set aside to develop the flavours.
- 2Heat 1 tablespoon of the ghee in a saucepan over medium-low heat. Cook the cumin seeds, stirring, for 30 seconds or until aromatic. Add the curry leaves. Cook, stirring, for 30 seconds or until aromatic. Add the onion. Cook, stirring, for 2 minutes or until softened. Add the chilli and remaining garlic. Cook for 1 minute. Stir in the turmeric and remaining masala for 30 seconds or until aromatic. Stir in the beans for 2 minutes. Add the water and reduce heat to low. Cook, covered, for 4 minutes or until just tender. Add the chickpeas. Cook for 2 minutes or until warmed through. Season.
- 3For the raita, reserve 2 teaspoons capsicum and a few small mint leaves. Combine all ingredients in a bowl and season. Top with reserved capsicum and mint.
- 4Heat the remaining ghee in a large non-stick frying pan over medium-high heat. Cook the lamb, turning, for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate. Drizzle with remaining lemon juice. Serve the lamb with the beans and raita, and top with the curry leaf sprig, if using.