Ingredients

• 2 large zucchinis
• 1 onion
• 1 clove garlic
• 60ml (1/4 cup) olive oil, plus extra, to cook
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 100g tomato paste
• 1 1/2 tbs Patak’s Eggplant Pickle, (see note) plus extra, to serve
• 2 x 400g cans chickpeas
• 8 lamb cutlets
• Coriander leaves, Greek-style yoghurt and pappadums, to serve

Description

Lamb Cutlets With Chickpea & Zucchini Curry Recipe - Cut Zucchinis Into 1.5cm Pieces. Peel Onion And Garlic, Then Finely Chop. Toss Zucchinis With Oil, Spices And 1 Tsp Salt In A Bowl Until Combined. Heat A Heavy-based Frying Pan...

View Full Recipe