Lamb with bulgur wheat khichdi
Ordinarily khichdi is made with rice and lentils, but this version is packed with the same comfort-food goodness, taking things up a notch with lamb and bulgur wheat.
For the bulgur wheat
Place a griddle pan over a high heat. Put the lamb cutlets (or chops) in a bowl and toss with the oil, methi, ginger, garlic, salt, chilli and lemon juice. Place the cutlets on the griddle and cook for 3–4 minutes on each side, or until nicely browned and cooked to taste.
Place the bulgar wheat in a medium saucepanwith enough boiling water to just cover the bulgar. Bring to the boil. Add the dried chilli flakes, cumin, turmeric and salt. Return to the boil and cook for 8 minutes, stirring occasionally. Drain well in a sieve. Toss with the mint leaves and chopped red chilli.
Divide the bulgur wheat between two warmed plates and top with the lamb. Scatter with fresh mint and sliced red chilli. Drizzle with olive oil and squeeze over the lemon juice just before serving.