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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Lamb Cutlets with Indian Spinach and Chickpeas]()
RecipeLamb Cutlets with Indian Spinach and Chickpeas
Article by Claire Aldous![Slow-roasted Indian Spiced Lamb Shoulder]()
RecipeSlow-roasted Indian Spiced Lamb Shoulder
Article by Sarah Tuck![Lamb Cutlets with Sicilian Salsa, Broccolini and Borlotti Beans]()
RecipeLamb Cutlets with Sicilian Salsa, Broccolini and Borlotti Beans
Article by Claire Aldous![Panfried Lamb Cutlets with Lemon and Basil Salsa]()
RecipePanfried Lamb Cutlets with Lemon and Basil Salsa
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.