Lamb Milanese with curried marinara

Method

• step 1

  Start with the curried marinara. Pour the oil into a large saucepan over medium heat. Once hot, add the mustard and fennel seeds. When the mustard seeds start to spit, add the curry leaves, garlic, ginger and onions. Cook until the onions start to colour and soften, then add the curry powder and tamarind paste.

• step 2

  Mix well and cook for a minute before adding all the tomatoes and a few tablespoons of water. Season with a sprinkle of salt, then cook with a lid on over a medium heat for 30-35 mins to allow the tomatoes to soften, stirring intermittently.

• step 3

  For the salsa verde, blitz all the ingredients in a food processor with a pinch of salt to a chunky paste.

• step 4

  For the lamb, put the cutlets between two large sheets of baking parchment then use a meat tenderiser or rolling pin to flatten them out, avoiding the bone. Season with salt and set aside. Take three baking trays and add the flour to one, the beaten eggs to the second and panko to the third. Add a pinch of salt to the panko along with the fennel and mustard seeds.

• step 5

  Dip the cutlets, one at a time, in the flour so they have a good coating. Dust off any excess, then dip in the beaten eggs. Flip to ensure both sides are coated, then add the egg-coated cutlets to the panko breadcrumbs to coat.

• step 6

  Pour sunflower oil into a large frying pan so it comes about 1cm high. Put on a medium-high heat and once the oil is hot, around 170C, add the breadcrumbed cutlets. Baste the tops with oil as they cook, then turn to cook on the other side. Aim for golden brown on each side, this should take about 2-3 mins per side. Serve up with spoonfuls of the chunky marinara, a drizzle of salsa verde and some rocket.