Tandoori Lamb Cutlets with Sweet Potato Mash

My girlfriend, Alana Taylor, first cooked this for me several years ago, and it has become a regular dinner in our house since.

INGREDIENTS

Lamb Cutlets, 4 or 5 per person
3 Tbsps Natural Yoghurt
6 Tbsps Tandoori Paste

50g Baby Spinach
1 Large Sweet Potato, peeled and chopped
3cm piece of Ginger, grated
2 Tbsps of Butter

Tomato & Onion Chutney
Cheat's Note: Use an already made Tomato Chutney
1 1/2 cups of Onion, thinly sliced
1 Tsp mustard seeds or dijon mustard
1 1/2 Tbsps of butter
250g Tomatoes, finely chopped
1/2 Tbsp of wine vinegar
1/2 Tbsp of raw sugar
A pinch of all spice
A pinch of chopped parsley

METHOD
1. Mix Tandoori Paste and Natural Yoghurt until combined

2. Using a pastry brush, coat each cutlet in paste, and place on a lined oven tray, and marinate in oven for 2 to 6 hours

3. Place cutlets in a preheated oven of 175 degrees Celsius for 30 minutes (for medium to well) Ensure to turn cutlets at the 15 minute mark.

4. Steam the sweet potato until very soft and ready to mash.

5. Place the cooked sweet potato in a large bowl and retain a little of the water from the steaming saucepan (about 1 cup)

6. Add the ginger and butter to the sweet potato along with a little of the retained cooking water (just a little at a time). Mash all the ingredients together until smooth adding a little more of the cooking liquid as necessary.

7. Set aside, covered. Can be reheated in saucepan on stove top or in covered dish in microwave.

CHUTNEY METHOD - can be made in advance
1. In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden

2.Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste

TO PLATE UP
1. Place the sweet potato mash in the centre of the plate

2. Position a handful of baby spinach leaves on top of the mash

3. Then take the lamb cutlets, and stack them on top of the baby spinach, with the cutlet tails facing towards the rim of the plate

4. Now top with a tbsp of chutney, and ENJOY!!