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Spicy Coconut Lamb Cutlets with Mint and Green Chilli Sauce
Spicy Coconut Lamb Cutlets with Mint and Green Chilli SauceIngredients:
- 2 lamb cutlets per person
- ½ cup coconut cream
- 1 tbs oyster sauce
- 1 cup shredded coconut
- 1 tbs Szechwan peppercorns,
- ground and roasted
- ½ tsp cinnamon powder
- 1 tbs coriander seed, ground and roasted
Combine coconut cream with oyster sauce and brush well onto lamb cutlets.
Combine shredded coconut with spices in a bowl and coat lamb cutlets with this mixture.
Barbecue on medium to high heat, until coconut is golden and crispy and lamb is cooked to pink (about 7 to 8 minutes).
Mint & Green Chilli Sauce
- 1 large green chilli
- 1 cup mint leaves
- 2 red or golden shallots, chopped
- 1 tsp fresh ginger grated
- 2 tsp fish sauce
- 1 tsp lime juice
- 1 tsp palm sugar (brown sugar will do)
- 250 g plain yoghurt
In a mortar and pestle, or using a rolling pin or hammer, crush and combine all ingredients except yoghurt. Process to a paste.
Add the yoghurt and mix through thoroughly. Serves 6.
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Written byAnthony McDonald
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Please see our Editorial Guidelines & Code of Ethics (including for more information about sponsored content and paid events). The information published on this website is of a general nature only and doesn’t consider your particular circumstances or needs.
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