Trim the rack of lamb leaving only the center bone on each piece.
Flatten the cutlets between cling film using a mallet.
Clean the top of the bones using the back of a knife.
Rub a mixture of ginger, garlic, spices, oil, lime, and salt into the meat.
Chill and marinate the lamb in the refrigerator overnight.
Sear the marinated cutlets quickly in a hot pan until browned.
Cool the cutlets for 40 minutes on kitchen paper.
Boil, drain, and mash the potatoes until smooth.
Sauté garlic and cumin seeds in butter then mix into the potatoes with coriander.
Blend tomatoes then simmer with sautéed aromatics, vinegar, sugar, and tamarind until thick.
Remove the cinnamon stick and blend the sauce into a smooth purée.
Coat each cooled cutlet in a 1.5cm layer of spiced mashed potato.
Dredge cutlets in flour, dip in beaten egg, and coat with breadcrumbs.
Deep-fry the cutlets in 5cm of oil for 8 minutes until golden and cooked through.
Combine the salad ingredients with the mango chutney dressing.
Serve the cutlets with salad and warm tomato gravy.