indian style lamb cutlets and salad

worth splashing out on really good quality meat such as salt marsh lamb for a very tasty meal

for4

Could be served with daal, lime pickle and/or naan

lamb:

• 8 large (but not too thick) lamb cutlets (or 12 small ones)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground cloves 
• 1/2 tsp ground cinnamon
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 garlic clove
• ground nut oil

salad:

• 500g  mushrooms, chopped into large 2.5cm pieces
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp ground ginger
• knob of butter
• ground nut oil 
• 50g sultanas
• 1 tsp wine vinegar
• salad leaves, eg rocket, pea shoots, chopped cos
• 50g pine nuts

For the salad:
Just cover the sultanas in boiling water.
Toast the pine nuts in a dry medium heat frying pan (keep shaking so as not to burn, it will only need a couple of minutes).
Fry the mushrooms in a little butter on a low heat in a lidded pan.  They should produce liquid as they soften.  Remove lid and keep simmering until the liquid is absorbed.
Allow the mushrooms and sultanas to cool, squeeze out excess water from sultanas, mix together.
Mix in the spices and salt.
Put the leaves in a bowl and mix in the mushroom/sultana mixture.
Toss the pine nuts over the top.

For the lamb:
Mix together the spices and salt and spread over a plate or wide dish.
Dip the lamb chops into the mixture, covering well all over.
Heat the oil to a medium heat, then fry the cutlets for around 3 minutes each side.  The y should be well browned but still pink inside.