Ingredients

60g rocket, to serve

2 tbsp olive oil

½ tsp black mustard seeds

½ tsp fennel seeds

10 fresh curry leaves

4 garlic cloves, finely chopped

10g ginger, finely chopped

1 red onion, finely sliced

½ tbsp roasted Sri Lankan curry powder

1 tbsp tamarind paste

250g baby tomatoes, cut in half

4 vine-ripened tomatoes, cut into quarters

20g coriander leaves

10g mint leaves

10 fresh curry leaves

1 garlic clove, roughly chopped

1 lime, zested and juiced

1 tbsp red wine vinegar

4 anchovies, drained

1 green chilli (optional)

1 tsp cumin seeds

1 shallot, finely chopped

1 tbsp capers, drained

2 tbsp olive oil

4 lamb cutlets

100g plain flour

2 eggs, beaten

75g panko breadcrumbs

1 tsp fennel seeds

1 tsp black mustard seeds

Sunflower oil, for frying

Instructions

Step 1: Begin the curried marinara by heating olive oil in a large saucepan over medium heat. Add the black mustard and fennel seeds and cook until the mustard seeds start to pop. Stir in the curry leaves, garlic, ginger, and sliced onions. Cook until the onions soften and start to color.

Step 2: Add the roasted Sri Lankan curry powder and tamarind paste. Stir well and cook for one minute. Then add all the tomatoes with a few tablespoons of water and a pinch of salt. Cover with a lid and simmer over medium heat for 30–35 minutes, stirring occasionally, until the tomatoes soften.

Step 3: While the marinara simmers, prepare the salsa verde by combining coriander leaves, mint leaves, curry leaves, roughly chopped garlic, lime zest and juice, red wine vinegar, anchovies, green chilli (if using), cumin seeds, shallot, capers, olive oil, and a pinch of salt in a food processor. Blitz to a chunky paste.

Step 4: Flatten the lamb cutlets by placing each between two sheets of baking parchment and gently pounding with a meat tenderiser or rolling pin, being careful to avoid the bone. Season the cutlets with salt and set aside.

Step 5: Set up three trays: one with plain flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt, fennel seeds, and black mustard seeds. Coat each cutlet first in flour, shaking off excess, then dip into the eggs ensuring both sides are covered, and finally press into the breadcrumb mixture until well coated.

Step 6: Pour sunflower oil into a large frying pan to a depth of about 1cm and heat to around 170°C (medium-high). Fry the breadcrumbed cutlets, basting the top with oil as they cook, for about 2–3 minutes per side or until golden brown and crispy.

Step 7: Serve the crispy lamb Milanese hot, topped with spoonfuls of the curried marinara, a drizzle of salsa verde, and a handful of fresh rocket on the side.

Tips & Variations

For extra heat, add more green chilli to the salsa verde or sprinkle chilli flakes over the finished dish.

Substitute the lamb cutlets with chicken breasts if preferred. Adjust cooking times accordingly.

Use fresh panko breadcrumbs or lightly toast plain breadcrumbs before coating for added crunch.

If tamarind paste is unavailable, try substituting with a mix of lemon juice and a touch of brown sugar for tanginess.

Storage

Store any leftover curried marinara and salsa verde separately in airtight containers in the refrigerator for up to 3 days. Reheat the marinara gently on the stove. The fried lamb is best enjoyed fresh but can be stored chilled overnight; reheat in a hot oven to restore some of the crispiness, though it may soften.

FAQs

Can I prepare the curried marinara in advance?

Yes, the curried marinara can be made a day ahead. The flavors often deepen overnight, making the sauce even more delicious.

What if I don’t have a meat tenderiser?

You can use a rolling pin or the bottom of a heavy pan to gently flatten the lamb cutlets. Just be careful to avoid damaging the bone.