2 teaspoon ground turmeric
1/2 teaspoon caster sugar
1/4 cup olive oil
12 lamb cutlets
1 small bunch of coriander leaves
1 thinly sliced red onion
1 cup coconut cream
1 tablespoon red curry paste (more if you like a kick)
2/3 cup crushed dry-roasted peanuts
1/2 tablespoon brown sugar
1/2 tablespoon tamarind puree
Salt to taste
250g red lentils
1 diced onion
1 cloves crushed garlic
1 tsp garam marsala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 tsp paprika
2 tsp chilli
Salt to taste
Dahl - Soak the lentils for as long as possible. 4 hours is preferable.
Mix together tumeric, sugar and oil and marinate lamb for as long as possible.
Dahl - Cook onion on medium heat until tender - do not brown it! Add the garlic, stir for 1 minute then add all the spices and the lentils. Stir until aromatic. Add boiling water to cover the mixture. Simmer for 15-20 minutes, stirring occasionally to avoid sticking.
Satay - Heat half the cream over high heat and reduce for 6 minutes.
Drop heat slightly and add curry paste for 2 minutes. Drop heat to medium and add the remaining ingredients and cook for 4 minutes longer. Remove from heat.
Lamb - Using tongs or resting against the side of a medium-hot pan, cook fat side down for 1 minute to get the fat rendering. No need to add oil, the marinade should do it. Then
cook 2.5 minutes each side for a lovely pink tinge.
Put lamb on a plate and sprinkle with onion and
coriander. Spoon dahl beside lamb and divide satay sauce into small bowls and place on plates. Add some optional yoghurt to cut through the spice. Enjoy!