Lamb cutlets with satay sauce

Name: Lamb cutlets with satay sauce
Cuisine: American
Ingredients: Marinade:; 2 TSP turmeric; 1/2 TSP caster sugar; 1 TSP sea salt; 3 tbsp light flavour oil; 12 trimmed lamb cutlets; For the sauce:; 250 ml coconut cream; 1 tbsp red curry paste; 100 g coarsely chopped dry roasted peanuts; 1 tbsp soft brown sugar; 1 tbsp tamarind paste; Garnish:; leaves Small handfull basil; Small handful coriander leaves; Finely sliced red onion

Rafandha Raiy Semrawood @cook_13345028

Indonesia

Lamb cutlets with satay sauce

Rafandha Raiy Semrawood @cook_13345028

Saved

Ingredients

Marinade:
2 TSPturmeric
1/2 TSPcaster sugar
1 TSPsea salt
3 tbsplight flavour oil
12trimmed lamb cutlets
For the sauce:
250 mlcoconut cream
1 tbspred curry paste
100 gcoarsely chopped dry roasted peanuts
1 tbspsoft brown sugar
1 tbsptamarind paste
Garnish:
leavesSmall handfull basil
Small handful coriander leaves
Finely sliced red onion

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Steps

1

Whisk tumeric,sugar,seasalt, and 2 tbsp of the oil together in shallow dish, add the lamb cutlets and set aside in the fridge for 10 minutes
2

Preheat a chat grill or a pan to medium high heat and drizzle with remaining oil. Grill the lamb cutlets for 3 min on each side or until crusty on the outside and pink in the middle
3

Dress with the herbs and onion and serve with satay sauce
4

For the sauce: heat half the coconut cream over medium-high heat in small saucepan for 6-7 min until the cream is spit and most water has evaporated,add the curry paste stirring for 1-2 min until fragrant and paste loses its rawness. Add remaining coconut cream,peanut, sugar, tamarind paste and cook 2 minuntil thoroughly combined but still saucy
5

Enjoy 😋 ceplukan