Beef Family friendly Main Asian

Massaman lamb cutlets with crunchy coconut potatoes

Name: Massaman lamb cutlets with crunchy coconut potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: /asian
Ingredients: 1/4 cup (75g) Massaman curry paste; 1/2 cup (125ml) coconut cream; 1/3 cup (30g) desiccated coconut, toasted; 2/3 cup (100g) finely ground roasted peanuts; 12 French-trimmed lamb cutlets; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/3 cup (80ml) sunflower oil; 1kg King Edward or sebago potatoes, cut into 2cm pieces, blanched; Coriander leaves, lime wedges and natural yoghurt, to serve

2 ratings

25m

35m

Massaman lamb cutlets with crunchy coconut potatoes

Jump to recipe

by Phoebe Wood

Oct 03, 2015

This recipe for Massaman flavoured lamb cutlets uses the curry paste as a marinade rather than curry base.

1/4 cup (75g) Massaman curry paste
1/2 cup (125ml) coconut cream
1/3 cup (30g) desiccated coconut, toasted
2/3 cup (100g) finely ground roasted peanuts
12 French-trimmed lamb cutlets
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/3 cup (80ml) sunflower oil
1kg King Edward or sebago potatoes, cut into 2cm pieces, blanched
Coriander leaves, lime wedges and natural yoghurt, to serve

Method

1.

Preheat the oven to 200°C and line a baking tray with foil.
2.

Combine curry paste, coconut cream, 2 tablespoons desiccated coconut and half the peanuts in a bowl. Coat the cutlets in the mixture and marinate for 15 minutes.
3.

Meanwhile, place the spices and 1/4 cup (60ml) oil in a saucepan over medium heat for 3 minutes or until the oil is hot and fragrant. Scatter the potato on the tray, then pour over the oil and season. Roast for 20-25 minutes until golden and crisp. Toss potato with the remaining 2 tablespoons coconut and 1/3 cup (50g) peanuts.
4.

While the potatoes are roasting, heat the remaining 1 tablespoon oil in a large frypan. Season lamb, then in batches, cook for 2-3 minutes each side for medium-rare. Rest for 5 minutes. Serve with potatoes, coriander leaves, lime and yoghurt.