Indian Spiced Lamb Cutlets with White Bean Purée

, from Issue #58. January, 2016
Photography by Manja Wachsmuth.
    Indian Spiced Lamb Cutlets with White Bean Purée

    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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