Spice Lamb Cutlets with Coriander and Pumpkin
I just love lamb cutlets well I actually even just love a lamb chop and a champagne at the beach. But it you are looking for something yummy for the family then give this one a whirl. Taken from the Australian Womens Weekly 21 day diet book (well one of them).
This is sooo yummy, I must admit,I thought it was a bit weird when I read the recipe but it is just beautiful. Its actually a low fat dish, well, that is if you take the fat off. I usually don’t, only when I’ve had to many champagnes and then have to go on a diet for a week!
125g can chickpeas, rinsed, drained
1/5 cup (60g) frozen babypeas
2 Tbsp fresh coriander leaves
4 French-trimmed lamb cutlets
2 tsp curry powder
cooking oil spray
1/3 cup (80 ml) light coconut milk
2 Tbsp chicken stock
1 Clove garlic
1 Preheat oven to 200°C/180°C fan-forced.
2 Roast pumpkin in small, shallow baking dish, uncovered, 10 minutes. Add chickpeas and peas; cook, uncovered, about 5 minutes or until pumpkin is tender. Remove from oven; sprinkle with coriander.
3 Meanwhile, sprinkle lamb with curry powder. Spray lamb with cooking oil. Cook lamb in heated medium frying pan; remove from pan.
4 Add coconut milk, stock and garlic to same pan, bring to the boil, stirring; remove from heat
5 Serve pumpkin mixture and lamb drizzled with coconut sauce.
Available now on the Hipcook app under Lamb. Just press copy on the recipe and it goes into your private recipe collection!
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