It’s time to spice up your life and get creative in the kitchen with restaurateur Govindha Govardhan (aka Chef Gogo), owner of Gogo’s, South Perth!

2 min
14 July 2023

To celebrate the launch of our first all-electric community in WA, we hosted an intimate cooking demonstration for first purchasers with celebrity chef Miguel Maestre and Chef Gogo.  


Chef Gogo demonstrated the benefits of induction cooking, showcasing his famous lamb cutlets.  


We recognise that moving towards all-electric appliances in the home can be a big change but we also know the benefits are plenty. And Chef Gogo said his signature cutlets were perfect to cook on induction. 


“I am happy to be serving my signature cutlets, using West Australian lamb, for the Stockland guests today. 


"Induction cooking is amazing! It’s a safer way to cook, and a better way to cook. You can get a great sizzle on the lamb with the induction cooktops – just add a pinch of salt and serve with vegetables!”  


Cooking Gogo’s famous lamb cutlets gas free? Let’s get started. 




1 tbsp Kashmiri chilli powder

1/2 tbsp turmeric

1 tbsp ground coriander

1 tbsp cumin

25mL vegetable oil

1 tsp salt

8 lamb cutlets (WA produce is best)

25g ginger garlic paste

1 large onion, chopped

50g roasted cashews

10g garam masala

green beans, sautéed spinach and raita, to serve. 




Step 1

To prepare the marinade, combine chilli powder, turmeric, coriander, cumin and oil. Add 50mL water to give the marinade a slightly watery consistency. Add salt. 

Step 2

Rub lamb cutlets with ginger garlic paste. Dip the lamb cutlets in the marinade until they are fully coated. 

Step 3

Place the chargrill lamb cutlets on the induction cook top until browned on the outside


Step 4

To make the crust, caramelise onions in a pan on the induction cook-top. Grind cashews and garam masala into a smooth, wet paste using a wet grinder. Place a blob of paste onto the chargrilled cutlets. 


Step 5 

Cook the cutlets in the oven for 5 minutes on high. Take out of the oven when the meat is tender and juicy. 

Step 6 

Serve with fresh beans, sauteed spinach and raita. 



Check out Chef Gogo's cooking demonstration below. Or, if you're ready to find your future home at Stockland Wildflower, explore our most popular packages