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Massaman lamb cutlets with crunchy coconut potatoes
Massaman lamb cutlets with crunchy coconut potatoes
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Massaman marinated lamb cutlets elevate curry paste to a zesty marinade.
Ingredients:
  • 75g curry paste
  • 125ml coconut cream
  • 30g desiccated coconut
  • 100g peanuts
  • 12 French-trimmed lamb cutlets
  • 1/2 tsp ground coriander
  • 1.25 gm ground cumin
  • 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
Instructions:
  • Preheat your oven to 200°C and cover a baking tray with foil.
  • In a bowl, mix together the curry paste, coconut cream, 2 tablespoons of desiccated coconut, and half of the peanuts. Coat the cutlets in the mixture and let them marinate for 15 minutes.
  • Heat the spices and 1/4 cup (60ml) oil in a saucepan over medium heat until fragrant. Pour this hot oil over the potato spread on the tray and season it. Roast for 20-25 minutes until crispy and golden. Finish by tossing the potato with 2 tablespoons coconut and 1/3 cup (50g) peanuts.
  • As the potatoes crisp up in the oven, warm the remaining 1 tablespoon oil in a spacious frying pan. Season the lamb and sear in batches for 2-3 minutes per side for a perfect medium-rare. Let it rest for 5 minutes before serving with the crispy potatoes, fresh coriander, a squeeze of lime, and a dollop of yogurt.

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