Curry lamb cutlets

Curry lamb cutlets

4.5 24 ratings

Prep. 20 min

Total 1 h

4 portions

Ingredients

Curry powder

coriander seeds
30 g
cumin seeds
30 g
fennel seeds
2 tbsp
cardamom pods
10
whole cloves
5
cinnamon quill
1
whole black peppercorns
1 tsp

Curry sauce, cutlets and rice

vegetable oil plus extra for frying
50 g
brown onion (approx. 150 g), cut into halves
1
long red chilli deseeded if preferred and cut into halves
1
garlic cloves
2
fresh coriander leaves, stalks and roots, plus extra leaves for garnishing
20 g
piece fresh ginger peeled
4 cm
ground turmeric
1 tsp
coconut cream
400 g
salt
1 tsp
water
1200 g
red lentils
100 g
lamb cutlets (approx. 800 g)
8 - 10
fresh curry leaves (optional)
6
white rice
300 g

Difficulty

easy

Nutrition per 1 portion

Sodium 707.4 mg

Protein 46.8 g

Calories 4843.4 kJ / 1153.2 kcal

Fat 77.6 g

Fibre 4.2 g

Saturated Fat 37.9 g

Carbohydrates 67.8 g

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Australia and New Zealand

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