Indian Spiced Lamb Cutlets with White Bean Purée
Photography by Manja Wachsmuth.
Top these tender cutlets with a smear of bean purée then a sprinkle of toasted coconut for a flavour sensation. Add a green salad if desired.
Serves: 4
INGREDIENTS
12 lamb cutlets
3 tablespoons tikka masala curry paste, heat of choice
3 tablespoons lemon juice
Purée
2 x 400 gram tins cannellini beans, drained and rinsed
½ cup coconut cream
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
sea salt and freshly ground pepper
To serve
2 carrots, julienned or grated
½ cup shredded coconut, toasted
lime wedges
coriander
extra coconut cream to serve
METHOD
Purée: Place all the ingredients in a saucepan and bring to the boil. Take off the heat and cool for 5 minutes. Transfer to a food processor and blend until smooth. Season and transfer to a serving bowl.
Lamb: Combine the curry paste and lemon juice. Brush over both sides of the lamb cutlets and season. Cook on a preheated barbecue or heat a little olive oil in a sauté pan and cook the cutlets for about 2 minutes each side. Cooking time will depend on the thickness of the cutlets.
To serve: Arrange everything on a large board or platter. Drizzle the purée with a little extra coconut cream and serve the lamb with warm flat-breads if desired.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.