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one hundred and fiveg (one/about two cup) green lentils about five hundredg jap or kent, pumpkin (Recipes by ingridients pumpkin) deseeded, peeled, cut into about twocm cubes sixtyml (one quarter cup) peanut oil about two teaspoons ground cumin about two teaspoons garam marsala about two teaspoons ground coriander (Recipes by ingridients coriander) Salt freshly ground black pepper about one hundred and fifteeng (one/about two cup) red split lentils one x about five hundredg pkt frozen broad beans (Recipes by ingridients beans) about two garlic cloves, crushed about four round (about twenty-twocm diameter) chapatti wraps (Pataks brand) twelve (about four hundred and seventyg) lamb cutlets, excess fat trimmed one x four hundredg can chickpeas, rinsed, drained one red capsicum, halved, deseeded, finely chopped one/about two cup firmly packed chopped fresh mint one/about two cup firmly packed chopped fresh coriander (Recipes by ingridients coriander) one small red onion, halved, finely chopped sixtyml (one quarter cup) fresh lemon juice (Recipes by ingridients juice) Natural yoghurt, to serveStep one Preheat oven to two hundredC. Cook green lentils in a saucepan of salted boiling water (Recipes by ingridients water) for fourty minutes or until tender. Refresh under cold. water (Recipes by ingridients water) Drain. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe. Step about two Meanwhile, place, pumpkin (Recipes by ingridients pumpkin) one tablespoon of the oil, and half each of the cumin, garam marsala and coriander (Recipes by ingridients coriander) in an ovenproof baking dish. Season with salt and pepper and toss to coat. Cook in preheated oven, turning once, for twenty minutes. Set aside for about fifteen minutes to cool. Step three While pumpkin (Recipes by ingridients pumpkin) is cooking, cook red lentils in a saucepan of salted boiling water (Recipes by ingridients water) for twelve minutes. Refresh under cold. water (Recipes by ingridients water) Drain. Cook broad beans (Recipes by ingridients beans) according to packet directions. Refresh under cold. water (Recipes by ingridients water) Drain, remove skins and set aside. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe. Step about four Preheat grill on medium-high. Combine remaining oil and garlic. Brush both sides of each chapatti with oil mixture and cook under preheated grill for one minute each side. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe. Set aside. Step five Place lamb, remaining cumin, garam marsala and coriander (Recipes by ingridients coriander) in a bowl. Season with salt and pepper and gently toss to coat. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe. Heat a non-stick frying pan over high heat. Add half the lamb and cook for three minutes each side for medium or until cooked to your liking. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe. Transfer to a plate and cover loosely with foil. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe. Repeat with remaining lamb. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe. Step about six Break chapattis into small pieces and place in a bowl with green and red lentils, broad, beans (Recipes by ingridients beans) , pumpkin (Recipes by ingridients pumpkin) chickpeas, capsicum, mint,, coriander (Recipes by ingridients coriander) onion and lemon. juice (Recipes by ingridients juice) Gently toss to combine. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe. Taste and season with salt and pepper. Step seven Spoon the mixed lentil (Recipes by ingridients lentil) salad (Recipes by ingridients salad) among plates. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe. Top with the spiced lamb and serve with yoghurt.. Spiced Lamb Cutlets With Mixed Lentil Salad Recipe.
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