ingredients
makes 24
24 thin, lean lamb cutlets
1 large onion, grated
2 cloves garlic, crushed
2 teaspoons ground turmeric
1 tablespoon soft dark brown or palm sugar
2/3 cup desiccated coconut
2 teaspoons soy sauce
2 tablespoons lemon juice
method
1. Trim the meat of excess fat and sinew. Combine all the remaining ingredients in a bowl with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Stir until the coconut is thoroughly moistened.
2. Add the lamb cutlets and press the coconut mixture onto the surface of each one. Cover with plastic wrap and marinate in the refrigerator for 2 hours.
3. Preheat and lightly oil the broiler pan, then broil the cutlets for 3 — 5 minutes on each side, or until crisp and golden brown.
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more information
This recipe can be prepared a day or two ahead and refrigerated, covered. Bring to room temperature before broiling.
