Curried lamb cutlets with tomatoes and green sauce recipe
 This tasty and simple recipe takes a little time but very little actual work. If you can't get hold of lamb cutlets, use regular chops instead. 1½ tsp garam masala1 tsp ground turmeric½ tsp chilli powder 1 tsp fennel seeds ½ tsp cumin seeds ½ tsp coriander seeds 10 cardamom pods, seeds removed 1 garlic clove, grated 1 tsp salt4 tbsp olive oil 2 lemons, juice only8 lamb cutlets 1½ tsp garam masala 1 tsp ground turmeric ½ tsp chilli powder 1 tsp fennel seeds ½ tsp cumin seeds ½ tsp coriander seeds 10 cardamom pods, seeds removed 1 garlic clove, grated 1 tsp salt 4 tbsp olive oil 2 lemons, juice only 8 lamb cutlets 6 plum tomatoes50g/1¾oz unsalted butter½ tsp salt1 tbsp red wine vinegar30g/1oz brown sugar 6 plum tomatoes 50g/1¾oz unsalted butter ½ tsp salt 1 tbsp red wine vinegar 30g/1oz brown sugar 2 tbsp chopped fresh tarragon2 tbsp chopped fresh coriander2 tbsp chopped curly parsley2 tsp Dijon mustard1 tsp red wine vinegar4-6 tbsp olive oil 2 tbsp chopped fresh tarragon 2 tbsp chopped fresh coriander 2 tbsp chopped curly parsley 2 tsp Dijon mustard 1 tsp red wine vinegar 4-6 tbsp olive oil 50g/1¾oz toasted slivered almonds1 lemon, cut in quarters 50g/1¾oz toasted slivered almonds 1 lemon, cut in quarters Method For the lamb cutlets, put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour. For the tomatoes, heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper.Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar, salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness), this will take 1-2 hours.For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the green sauce, mix all the ingredients together in a bowl. To serve, place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side. For the lamb cutlets, put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour. For the lamb cutlets, put all the ingredients except the lamb into a pestle and mortar. Grind to a paste. Rub the paste all over the lamb cutlets and place in the fridge to marinate for at least an hour. For the tomatoes, heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper. For the tomatoes, heat the oven to 100C/80C Fan/Gas ¼ and line a baking tray with baking paper. Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar, salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness), this will take 1-2 hours. Place the tomatoes on the lined baking tray and put a small knob of butter on each half. Spot with red wine vinegar and scatter over the brown sugar, salt and pepper. Roast until nearly dried (semi juicy and totally lacking in wateriness), this will take 1-2 hours. For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the lamb cutlets, heat a large frying pan and add the butter and oil, once hot add the lamb cutlets and sear on each side. Set aside to rest. For the green sauce, mix all the ingredients together in a bowl. For the green sauce, mix all the ingredients together in a bowl. To serve, place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side. To serve, place the slow roasted tomatoes onto serving plates and top with the green sauce. Place the lamb next to the tomatoes and scatter with toasted almonds. Serve a wedge of lemon on the side.