Served with jasmine rice, wedges of cucumber, blanched green beans and pineapple.
Ingredients
- 2 tsp turmeric
- ½ tsp caster sugar
- 1 tsp sea salt
- 3 tbsp light-flavoured oil
- 12 French-trimmed lamb cutlets
- Small handful coriander leaves
- Small handful mint leaves
- Finely sliced red onion
For the satay sauce:
- 250 ml8¾ fl oz coconut cream
- 1 tbsp red curry paste
- 100 g3½ oz coarsely chopped dry roasted peanuts
- 1 tbsp soft brown sugar
- 1 tbsp tamarind paste
Method: How to make Lamb cutlets with satay sauce
Whisk the turmeric, sugar, sea salt and 2 tablespoons of the oil together in a shallow dish. Add the lamb cutlets and set aside in the fridge to marinate for 5minutes.
Preheat a chargrill or griddle pan to medium-high heat and drizzle with the remaining tablespoon of oil. Grill the lamb cutlets for 3 minutes on each side or until crusty on the outside and pink in the middle. Dress with the herbs and onion and serve with the satay sauce.
For the satay sauce:
Heat half the coconut cream over a medium heat in a small saucepan for 6-7 minutes or until the cream is split and most of the water has evaporated. Reduce the heat to medium, add the curry paste and fry, stirring regularly, for 1-2 minutes or until fragrant and the paste loses its rawness.
Add the remaining coconut cream, peanuts, sugar, and tamarind paste and cook for 2-3 minutes until thoroughly combined but still saucy. Set aside.
