Step 1

Combine the flour with the spices and season with salt and pepper. Brush the cutlets with extra oil, then coat each one in the flour mixture.

Step 2

Heat 1 tablespoon of the oil in a large frypan over medium-high heat. Cook the lamb cutlets, in batches, for 1-2 minutes on each side for medium (or until cooked to your liking). Transfer to a plate and cover loosely with foil to keep warm.

Step 3

Heat the remaining tablespoon of oil in the same frypan over medium heat. Cook the onion for 3-4 minutes until golden. Add the rice and lentils to the pan and stir to combine and heat through. Stir in the parsley.

Step 4

Divide the rice and lamb cutlets among 4 plates. Serve with tomato chutney if desired.