Indian Spiced Lamb Cutlets with White Bean Purée
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.