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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeLamb Cutlets with Indian Spinach and Chickpeas
Article by Claire Aldous
RecipeSlow-roasted Indian Spiced Lamb Shoulder
Article by Sarah Tuck
RecipeLamb Cutlets with Sicilian Salsa, Broccolini and Borlotti Beans
Article by Claire Aldous
RecipePanfried Lamb Cutlets with Lemon and Basil Salsa
Article by Claire Aldous
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!