• 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 teaspoon ground coriander
  • 1/2 teaspoon 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
  • Step 1 Preheat the oven to 200°C and line a baking tray with foil.
  • Step 2 Combine curry paste, coconut cream, 2 tablespoons desiccated coconut and half the peanuts in a bowl. Coat the cutlets in the mixture and marinate for 15 minutes.
  • Step 3 Meanwhile, place the spices and 1/4 cup (60ml) oil in a saucepan over medium heat for 3 minutes or until the oil is hot and fragrant. Scatter the potato on the tray, then pour over the oil and season. Roast for 20-25 minutes until golden and crisp. Toss potato with the remaining 2 tablespoons coconut and 1/3 cup (50g) peanuts.
  • Step 4 While the potatoes are roasting, heat the remaining 1 tablespoon oil in a large frypan. Season lamb, then in batches, cook for 2-3 minutes each side for medium-rare. Rest for 5 minutes. Serve with potatoes, coriander leaves, lime and yoghurt.