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Lamb cutlets Thai style recipe

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B1, C
    MineralsFluorine, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Marinade

    2. 3 tbs soy sauce

    3. Black & white pepper

    4. 1 tbs garlic

    5. 1 handful mint, chopped

    6. 1 handful lemongrass, chopped

    7. Spicy Sauce

    8. Roast and grind:

    9. 2 tsp uncooked rice

    10. 2 tbs shredded galangal

    11. 2 tbs shredded lemongrass

    12. 1 kaffir lime leaf, shredded

    13. 2 tbs fine-diced coriander root

    14. Add to

    15. 3 tbs tamarind juice

    16. 3 tbs palm sugar

    17. 1 tbs water

    18. tsp dried chilli

    19. Kaffir lime leaves (garnish)

    Instructions Jump to Ingredients ↑

    1. Use meat hammer to flatten cutlets.

    2. In a bowl, mix together all ingredients for marinade and place cutlets in marinade.

    3. Rub marinade firmly into cutlets and leave for at least 1 hour before cooking.

    4. Roast and grind the rice, galangal, lemongrass and kaffir lime leaf. Mix tamarind juice, palm sugar, water and dried chilli in a saucepan and heat. When the mixture comes to the boil, remove from the heat and allow to cool. Add the ground rice and Thai herb mix and stir to combine.

    5. Cook marinated cutlets on grill or barbecue. Place on serving dish and pour spicy sauce over cutlets, garnish with shredded kaffir leaves.

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