INDIAN-SPICED LAMB CUTLETS WITH LENTIL AND HERB SALAD | SA Garden and Home

Ingredients

• 30ml white wine vinegar
• 10ml caster sugar
• 5ml paprika
• 5ml ground cumin
• 3ml ground coriander
• 45ml olive oil
• salt
• freshly ground black pepper
• 2 x 410g cans brown lentils, rinsed
• and drained
• 1 small red onion, peeled and cut into
• thin crescents
• ½ each red and yellow peppers, diced
• 15g fresh flat-leaf parsley, chopped
• 10g fresh coriander leaves,
• chopped (optional)
• 8–12 lamb cutlets, trimmed of excess fat
• 60ml korma curry paste
• 5ml cumin seeds
• 30ml sesame seeds
• 40g mixed nuts, such as pistachio and macadamia nuts, finely chopped
• 30ml olive oil
• lime wedges