James Moffatt
Indian hot mango pickle is a punchy condiment of green mango preserved in oil, chilli and spices, delivering a hit of heat, salt and tang in every spoonful. Here, it’s folded through softened butter with garlic and coriander, creating a sauce that’s rich and spicy. As it melts in the pan, the butter clings to the roasted lamb cutlets, building layers of flavour while toasted coconut adds gentle crunch and warmth. Serve with warm roti (find our recipe here) for scooping up every last bit of the spiced butter.Â
Ingredients
Method
For mango pickle butter, combine all ingredients in bowl and season.
Season lamb cutlets. Heat oil in a large ovenproof frying pan over medium-high heat. Add lamb and cook, in batches, until golden and cooked to your liking (3 minutes each side for medium). Drain off excess fat and wipe pan clean. Add mango pickled butter to pan and stir over low heat until melted.
Arrange lamb on a serving platter; drizzle with mango pickle butter, scatter with extra coriander and shredded coconut and serve with roti on the side.
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