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

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

Dress with the herbs and onion and serve with satay sauce

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

Enjoy 😋 ceplukan