- 0:25 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
This recipe for Massaman flavoured lamb cutlets uses the curry paste as a marinade rather than curry base.
Ingredients
- 1/4 cup (75g) Massaman curry paste
- 1/2 cup (125ml) coconut cream
- 1/3 cup (30g) desiccated coconut, toasted
- 2/3 cup (100g) finely ground roasted peanuts
- 12 French-trimmed lamb cutlets
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/3 cup (80ml) sunflower oil
- 1kg King Edward or sebago potatoes, cut into 2cm pieces, blanched
- Coriander leaves, to serve
- Lime wedges, to serve
- Natural yoghurt, to serve
Method
- Step 1Preheat the oven to 200°C and line a baking tray with foil.
- Step 2Combine curry paste, coconut cream, 2 tablespoons desiccated coconut and half the peanuts in a bowl. Coat the cutlets in the mixture and marinate for 15 minutes.
- Step 3Meanwhile, place the spices and 1/4 cup (60ml) oil in a saucepan over medium heat for 3 minutes or until the oil is hot and fragrant. Scatter the potato on the tray, then pour over the oil and season. Roast for 20-25 minutes until golden and crisp. Toss potato with the remaining 2 tablespoons coconut and 1/3 cup (50g) peanuts.
- Step 4While the potatoes are roasting, heat the remaining 1 tablespoon oil in a large frypan. Season lamb, then in batches, cook for 2-3 minutes each side for medium-rare. Rest for 5 minutes. Serve with potatoes, coriander leaves, lime and yoghurt.
- Low carb
- Lower gi
Nutrition
3808 kj
Energy
60g
Fat Total
21g
Saturated Fat
9g
Fibre
47g
Protein
121mg
Cholesterol
830.4mg
Sodium
11g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
- Author: Phoebe Wood
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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