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Lamb Cutlets with Tumeric, lime and mango chutney

Serves 4

• 1/4 cup olive oil
• 1 tablespoon lime juice
• 1-2 tablespoons sweet chilli
• 1 teaspoon grated ginger
• 2 garlic cloves, crushed or finely chopped
• 1 teaspoon garam masala (you can get this from the supermarket)
• 1 teaspoon turmeric
• 3-4 lamb backstraps or 8-10 fillets, or 12 cutlets
Stir oil, juice, sweet chilli, ginger, garlic, garam masala and tumeric in a large dish. Add lamb and turn to coat. Cover and marinate in the fridge for 30 minutes or up to 4 hours or overnight if that’s easier.

Depending on how you want to cook them. Preheat a lightly oiled BBQ or frying pan on high. Drain excess lamb marinade, then cook meat, in batches if necessary, for 2 minutes on each side if you are using cutlets or 4-6 minutes on each side if you are using backstraps. Don’t forget to let it rest to create the sauce it tastes great. Our kids LOVE this dish.

If you have the time and you can get mangos it’s an added bonus to have the chutney.

MANGO CHUTNEY
Makes about 1 cup
• 2 tablespoons olive oil
• 2 mangoes, flesh chopped
• 1/3 cup sugar
• 1 small red chilli, finely chopped (I usually can’t be bothered fresh chilli so I would use between 1/4 to 1/2 dried chilli
• 11/2 tablespoons lime juice.
Heat oil in a pan over medium-high heat. Add seeds and stir for 1 minute or until they start to pop. Stir in mango, sugar, chilli and salt to taste. Cook over low heat stirring, for about 15 minutes until syrupy. Add lime juice, season, then cool. It will keep refrigerated, for up to 2 weeks.


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