Ingredients
• 1/4 cup (75g) Massaman curry paste
• 1/2 cup (125ml) coconut cream
• 1/3 cup (30g) desiccated coconut, toasted
• 2/3 cup (100g) finely ground roasted peanuts
• 12 French-trimmed lamb cutlets
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/3 cup (80ml) sunflower oil
• 1kg King Edward or sebago potatoes, cut into 2cm pieces, blanched
• Coriander leaves, lime wedges and natural yoghurt, to serve
Method
1. Preheat the oven to 200°C and line a baking tray with foil.
2. Combine curry paste, coconut cream, 2 tbs desiccated coconut and half the peanuts in a bowl. Coat the cutlets in the mixture and marinate for 15 minutes.
3. Meanwhile, place the spices and 1/4 cup (60ml) oil in a saucepan over medium heat for 3 minutes or until the oil is hot and fragrant. Scatter the potato on the tray, then pour over the oil and season. Roast for 20-25 minutes until golden and crisp. Toss potato with the remaining 2 tbs coconut and 1/3 cup (50g) peanuts.
4. While the potatoes are roasting, heat the remaining 1 tbs oil in a large frypan. Season lamb, then in batches, cook for 2-3 minutes each side for medium-rare. Rest for 5 minutes. Serve with potatoes, coriander leaves, lime and yoghurt.
