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Cucumber and coconut sambal with spiced lamb cutlets
Cucumber and coconut sambal with spiced lamb cutlets
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Prep Time:
190 minutes
Cook Time:
10 minutes
Total Time:
200 minutes
Spicy Malaysian-inspired cucumber coconut sambal with a kick of red chili - a refreshing palate cleanser for bold, flavorful dishes.
Ingredients:
  • 20.00 ml coriander seeds
  • 20.00 ml cumin seeds
  • 2 garlic cloves
  • 2 tsp finely grated fresh ginger
  • 2.50 gm smoked paprika
  • 1 tsp allspice
  • 1.25 gm ground cinnamon
  • 1/2 tsp ground turmeric
  • 130g yoghurt
  • 12 (about 800g) lamb cutlets
  • Steamed Basmati rice, to serve
  • Naan bread, to serve
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 260g yoghurt
  • 1 telegraph cucumber, thinly sliced
  • 82.50 ml flaked, fresh coconut
  • 21.00 gm lemon juice
Instructions:
  • Toast coriander and cumin seeds in a small frying pan over high heat for 1 minute until aromatic. Crush them in a mortar with garlic. Transfer to a medium dish, mix in ginger, paprika, allspice, cinnamon, turmeric, and yogurt. Season with salt and pepper. Add lamb cutlets, coat well, cover, and refrigerate for 3 hours.
  • In a small frying pan over high heat, toast the cumin and mustard seeds for about 1 minute until fragrant. In a small bowl, mix the toasted seeds with yogurt, cucumber, coconut, and lemon juice. Season with salt and pepper to taste.
  • Preheat a large non-stick frying pan over high heat. Cook the cutlets for 2-3 minutes on each side for medium doneness or until cooked to your preference. Place the cooked cutlets on a plate, cover with foil, and let them rest for 5 minutes before serving.
  • Plate the cutlets and serve them with savory sambal, fluffy steamed rice, and warm naan bread.

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