Name: Cumin-spiced lamb with pea and lentil salad
Total time: 30 min
Yield: Serves 2
Ingredients: 1 tbsp tomato purée; 4 tbsp natural yogurt, plus extra to serve; 1 tsp cumin seeds, crushed; 1 tsp mild chilli powder; 1 clove garlic, crushed; finely grated to make 1 tbsp ginger; 4-6 (depending on thickness) lamb cutlets; 4 spring onions, chopped; ½ lemon, juiced; 250g ready-cooked puy lentils; 100g frozen peas, defrosted; 1 tbsp olive oil; 1 red chilli, deseeded and finely chopped; a handful mint, chopped

Cumin Lamb Recipe with Pea and Lentil Salad

1 tbsp tomato purée
4 tbsp natural yogurt
plus extra to serve
1 tsp cumin seeds
crushed
1 tsp mild chilli powder
1 clove garlic
crushed
finely grated to make 1 tbsp ginger
4-6 (depending on thickness) lamb cutlets
4 spring onions
chopped
½ lemon
juiced
250g ready-cooked puy lentils
100g frozen peas
defrosted
1 tbsp olive oil
1 red chilli
deseeded and finely chopped
a handful mint
chopped

Method

step 1
Mix together the tomato purée, yogurt, cumin, chilli powder, garlic, ginger and seasoning in a large bowl, then add the cutlets and toss until coated. Leave for 5 minutes. Mix together the spring onions, lemon juice, lentils and peas, and season well.
step 2
Heat a griddle pan until very hot, then cook the cutlets for 3 minutes on each side until charred. Rest, covered loosely with foil, for 2 minutes.
step 3
Add the olive oil, chilli and mint to the lentils, and toss. Serve with the lamb and an extra dollop of yogurt, if you like.