Tamarind and brown sugar grilled lamb cutlets with a appealing chickpea salad

Creator Notes

Chickpeas with spice, herbs and lemon are a side road snack in Pakistan called Chaat, with bursts of Chaat masala, made up of titillating gloomy salt, dried mango powder, cumin, coriander seeds and gloomy pepper, its a salivating heady mixture that entices your total senses. Topped with lashings of sour tamarind chutney and coriander mint chutney, these are tantalising combinations that communicate of a flavour of Pakistan. Served here with tamarind and brown sugar marinated grilled lamb cutlets is correct a stupendous reminiscent flavour of home. —Sumayya Usmani

Formula

• For the Tamarind lamb marinade:
• 
  4
  

  lamb cutlets
  
  

• 
  2 tablespoons
  
  tamarind paste
  
  
• 
  2 teaspoons
  
  brown sugar
  
  
• 
  1 teaspoon
  
  Chaat masala ( Substitute Chaat masala by adding 1/2 tsp every of dry roasted ground cumin, coriander, brown sugar, salt and lemon juice to the tamarind paste)
  
  
• 
  ¹/₂ teaspoon
  
  garlic puree
  
  

• Oil to brush the grill with
  
  

• Salt to style
  
  

• For the appealing chickpea salad:
• 
  1
  

  tin chickpeas, or 250 g of pre-soaked dried and boiled chickpeas
  
  

• 
  1 teaspoon
  
  every of dry roasted and ground cumin and coriander seeds
  
  
• 
  ¹/₂ teaspoon
  
  purple chilli flakes
  
  
• 
  1 tablespoon
  
  every of chopped mint and coriander leaves
  
  

• Handful every of Pomodoro toddler tomatoes, spinach, chopped cooked beetroo
  
  

• Salt to style
  
  

• 
  1 allotment
  
  Paneer cheese, chargrilled with lamb, slash into dinky pieces
  
  

• Juice of half of a lemon