Lamb Tikka Cutlets with Pumpkin and Ginger Chutney

Serves 4

Preparation time: 10-15 minutes plus marinating time (cutlets) 
10-15 minutes (chutney)
Cooking time: 1 hour

Ingredients:
8 lean lamb cutlets
Marinade:
15ml/1tbsp coriander seeds
15ml/1tbsp mustard seeds
90ml/6tbsp natural yogurt
15ml/1tbsp curry paste
15ml/1tbsp mild chilli powder
Salt and freshly milled black pepper
45ml/3tbsp fresh coriander leaves, to garnish

Pumpkin and Ginger Chutney:
(Makes 2lb chutney)
675g/1½lb pumpkin or butternut squash, peeled, deseeded and cut into 2.5cm/1 inch cubes
2 red onions, peeled and thinly sliced
425ml/¾pint cider
50g/2oz light brown sugar
25g/1oz fresh root ginger, peeled and finely chopped

Method:
1) Heat a large non-stick frying pan and dry fry the coriander and mustard seeds for 2-3 minutes.  Place in a food processor or a mortar and grind to form a fine powder.
2) In a large shallow dish combine the dry spices with the remaining marinade ingredients.  Coat the cutlets in the marinade, cover and marinate for 2 hours or overnight in the refrigerator.
3) Meanwhile prepare the chutney; place all the ingredients into a large pan, bring to the boil, reduce the heat and simmer for 1 hour, stirring from time to time. 
Spoon into a large sterilised kilner jar.
4) Remove the steaks from the marinade and cook on a preheated grill for 8-12 minutes, turning occasionally.
5) Garnish the cutlets with fresh coriander leaves and serve with Basmati rice and the chutney.

Recipe provided by www.simplybeefandlamb.co.uk