• For the lamb:
• 4 lamb cutlets
• 2 tbsp tamarind paste
• 1 tsp Chaat masala (found in most South Asian shops)
• Substitute Chaat masala by adding 1/2 tsp each of dry roasted ground cumin, coriander, brown sugar, salt and lemon juice to the tamarind paste
• 1/4 tsp garlic puree
• Oil spray or a little oil to brush the pan
• For the chickpeas:
• 1 tin of chickpeas
• 1 tsp each of dry roasted and ground cumin and coriander seeds
• 1 dried red chilli
• juice of half a lemon
• 2 tsp Chaat masala (substitute by adding a little more coriander, dried red chilli and cumin seeds in the salad)
• 1 tbsp each of chopped mint and coriander leaves
• Handful each of Pomodoro baby tomatoes, spinach, chopped cooked beetroot
• Salt to taste
• Thinly sliced pieces of lemon with it’s zest, to toss in salad
• 2-3 slices of Paneer cheese, chargrilled with the lamb

Assemble salad by combine all the ingredients above, place on plate.

For the dry roasted red chilli, coriander and cumin seeds, heat a dry pan and roast until light brown, then bash in a mortar and pestle.

Marinate the lamb by combining the ingredients for the lamb above, leave for few minutes.

Brush or spray some oil on a grill pan and chargrill the paneer followed by the lamb, until cooked to desired time.

Serve on top of the chickpea Chaat salad topped with a sprinkling of any remaining Chaat masala.

by Pak101.com (few years ago!) / 1011 views