Curry lamb cutlets

Curry powder

• 30 g coriander seeds
• 30 g cumin seeds
• 2 tbsp fennel seeds
• 10 cardamom pods
• 5 whole cloves
• 1 cinnamon quill
• 1 tsp whole black peppercorns

Curry sauce, cutlets and rice

• 50 g vegetable oil plus extra for frying
• 1 brown onion (approx. 150 g), cut into halves
• 1 long red chilli, deseeded if preferred and cut into halves
• 2 garlic cloves
• 20 g fresh coriander, leaves, stalks and roots, plus extra leaves for garnishing
• 4 cm piece fresh ginger, peeled
• 1 tsp ground turmeric
• 400 g coconut cream
• 1 tsp salt
• 1200 g water
• 100 g red lentils
• 8 - 10 lamb cutlets (approx. 800 g)
• 6 fresh curry leaves (optional)
• 300 g white rice