serves
4
prep
20 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 4 lamb cutlets, pounded
- makrut lime leaves, to garnish
Marinade
- ¼ cup soy sauce
- ¼ cup palm sugar
- black and white pepper
- 1 tbsp chopped garlic
- 1 handful mint, chopped
- 1 handful lemongrass, chopped
Spicy Sauce
- 2 tsp uncooked rice
- 2 tbsp shredded galangal
- 2 tbsp shredded lemongrass
- 1 makrut lime leaf, shredded
- 2 tbsp finely diced coriander root
- ¼ cup tamarind juice
- ¼ cup palm sugar
- 1 tbsp water
- ½ tsp dried chilli
Marinating time: 1 hour
Instructions
Use a meat hammer to flatten cutlets.
In a bowl, mix together all ingredients for the marinade. Rub marinade firmly into cutlets and refrigerate for at least 1 hour before cooking.
Roast the rice, galangal, lemongrass and makrut lime leaf over low heat. Grind in a mortar and pestle.
Mix tamarind juice, palm sugar, water and dried chilli in a saucepan and place over medium heat. When the mixture comes to the boil, remove from the heat and allow to cool. Add the ground rice and herbs and stir to combine.
Cook marinated cutlets on a hot grill or barbecue. Place on serving dish and pour spicy sauce over cutlets, garnish with shredded makrut leaves.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
