Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Indian lamb cutlets
Ingredients
- 50g Parmesan, finely grated
- 1 tbsp curry powder (we used Schwartz Mild Curry Powder)
- 4 lamb cutlet
- 1 tbsp olive oil
- tomato chutney, to serve
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