date:Sep 30, 2013
Ingredients
1/4 cup (75g) Massaman curry paste
1/2 cup (125ml) coconut cream
1/3 cup (30g) desiccated coconut, toasted
2/3 cup (100g) finely ground roasted peanuts
12 French-trimmed lamb cutlets
1/2 tsp ground coriander
1/2 tsp ground cumin
1/3 cup (80ml) sunflower oil
1kg King Edward or sebago potatoes, cut into 2cm pieces, blanched
Coriander leaves, lime wedges and natural yoghurt, to serve
Method
1. Preheat the oven to 200C and line a baking tray with foil.
2. Combine curry paste, coc