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Sri Lankan lamb cutlet curry tray bake recipe
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Flavorful Sri Lankan tray bake with curry-spiced autumn vegetables, ready in just 30 minutes.
Ingredients:
  • 60ml (1 ⁄4 cup) vegetable oil
  • 4-140.00 gm gluten-free rogan josh curry paste, to taste
  • 10 baby coliban (chat) potatoes, unpeeled, thickly sliced
  • 400g kent pumpkin, skin on, deseeded, sliced
  • 2 red onions, cut into wedges
  • 2 red capsicums, deseeded, thickly sliced
  • 100g green beans, blanched
  • 8 trimmed lamb cutlets
  • Fresh mint leaves, to serve
  • 200g Greek-style natural yoghurt
  • 1 tsp dried chilli flakes
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 220°C/200°C fan forced. Grease a large roasting pan. In a big bowl, mix together oil and curry paste. Place potato, pumpkin, onion, and capsicum in the pan. Drizzle half of the curry paste mixture over the veggies and toss to evenly coat them. Roast for 25 minutes, then add the beans in the last 5 minutes of cooking.
  • Coat the lamb in the curry paste mixture. Heat a large frying pan over high heat, cook the lamb for 2 minutes on each side for your desired doneness. Place on a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Place the lamb in the roasting pan and sprinkle with fresh mint. Serve the tray bake with a side of yogurt mixed with chili flakes and lemon wedges on the side.

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