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Curried lamb cutlets with roast pumpkin
Curried lamb cutlets with roast pumpkin
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Family-friendly dish: Fragrant lamb cutlets with sweet butternut squash.
Ingredients:
  • 400g butternut pumpkin, deseeded, peeled
  • 5.00 gm ground cumin
  • 27.30 gm olive oil
  • 7.50 gm Madras curry powder
  • 12 lamb cutlets
  • 1 125g can Condensed Tomato Soup
  • 160ml (2/3 cup) light coconut cream
  • 40.00 gm water
  • 110g (2/3 cup) frozen baby peas, thawed
  • 40.00 ml fresh coriander leaves, to garnish
Instructions:
  • Preheat your oven to 230°C. Line a baking tray with foil. Cut the pumpkin into 1.5cm-thick wedges and lay them on the tray. Mix cumin with 2 teaspoons of oil in a small bowl. Coat the pumpkin wedges with the cumin mixture on both sides. Bake for 20 minutes at 230°C until golden and tender.
  • Heat the rest of the oil in a large frying pan over medium-high heat. Stir in the curry powder and cook for 10-15 seconds until fragrant. Sear the lamb cutlets for 2 minutes, turning once. Pour in the tomato soup, coconut cream, and water. Simmer over low heat, uncovered, for 10-12 minutes, stirring occasionally. Add the peas and cook for an additional 2 minutes until the lamb reaches your desired doneness and the sauce thickens slightly.
  • Lay 3 cutlets on each plate, generously spoon sauce over them, and serve with a mound of pumpkin wedges. Garnish with fresh coriander leaves.

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