To celebrate Love Lamb Week we have this tasty cutlet recipe, fun for the whole family, dip your tender cutlet into the warm curry sauce and coat with crunchy papadums crumbs.
16 Free Range Lamb Cutlets
2 tbsp Nonya’s Chilli Sambal Paste (available at Provenance)
400ml Coconut Milk (available at Provenance)
6 Papadums (ready cooked)
Salt & Pepper
In a saucepan, heat your curry paste for 1-2 minutes and add the coconut milk, reduce until you have a thick sauce.
Remove the papadums from the packet and crush into small crumbs with your hands. Season the cutlets with salt and pepper and grill or pan-fry for 2 minutes each side or until cooked to your liking and rest.
Present the cutlets, curry sauce and crushed papadums on a serving platter so that your guests can dip the cutlet into the curry then the papadums.
Serve as part of a BBQ or with some fragrant basmati rice for an easy mid week dinner