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.
12 lamb cutlets
3 tablespoons tikka masala curry paste, heat of choice
3 tablespoons lemon juice
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
2 carrots, julienned or grated
½ cup shredded coconut, toasted
extra coconut cream to serve
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.