Author: Arun Kumar

Name: Spiced Date and Sultana Lamb Cutlets with Mint and Coriander Chutney
Prep time: 15 min
Cook time: 10 min
Yield: 6
Ingredients: For the lamb; 12 lamb cutlets or chops; Squeeze lime juice; 2 tbsp ginger-garlic paste; Ghee, melted, to drizzle; Chaat masala to sprinkle (from large supermarkets and online); Lime wedges and shallot rings to garnish (optional); For the marinade; 125g medjool dates, pitted; 100g sultanas; 45g ginger, roughly chopped; 15g garlic, roughly chopped; 2 green bird’s eye chillies, roughly chopped; 1½ tsp ground cardamom, plus extra to serve; 1 tbsp cumin seeds, toasted in a dry pan until fragrant; 75g lemon juice; 50g caramelised onion paste (we like Belazu Flavour Hacks); 150g greek-style yogurt; 50g double cream; For the chutney; 50g coriander, roughly chopped; 30g mint, leaves picked; 2-3 green bird’s eye chillies; 4 garlic cloves; 3cm ginger, roughly chopped; 1 tbsp tamarind paste; ½ medium green (unripe) mango, peeled and chopped (optional); ½ tsp black salt; 1 tsp chaat masala; 1 tsp cumin seeds, toasted in a hot dry pan until fragrant

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