Tamarind And Brown Sugar Grilled Lamb Cutlets With A Spicy Chickpea Salad

• For the Tamarind lamb marinade:
• 4 lamb cutlets
• 2 tablespoons tamarind paste
• 2 teaspoons brown sugar
• 1 teaspoon Chaat masala ( 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)
• 1/2 teaspoon garlic puree
• Oil to brush the grill with
• Salt to taste
• For the spicy chickpea salad:
• 1 tin chickpeas, or 250 g of pre-soaked dried and boiled chickpeas
• 1 teaspoon each of dry roasted and ground cumin and coriander seeds
• 1/2 teaspoon red chilli flakes
• 1 tablespoon each of chopped mint and coriander leaves
• Handful each of Pomodoro baby tomatoes, spinach, chopped cooked beetroo
• Salt to taste
• 1 piece Paneer cheese, chargrilled with lamb, cut into small pieces
• Juice of half a lemon

1. Assemble salad by combine all the spicy chickpea salad 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.
2. Marinate the lamb by combining the ingredients for the lamb cutlets 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.

marinade, cutlets, tamarind paste, brown sugar, chaat masala, garlic puree, grill, salt, chickpea salad, chickpeas, cumin, red chilli, mint, handful, salt, paneer cheese

Taken from food52.com/recipes/36451-tamarind-and-brown-sugar-grilled-lamb-cutlets-with-a-spicy-chickpea-salad (may not work)