Spicy Coconut Lamb Cutlets With Mint and Green Chilli Sauce Recipe
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Directions:
- Combine coconut cream with oyster sauce and brush onto lamb cutlets.
- Mix shredded coconut and spices together in a bowl and coat lamb cutlets with this mixture.
- Barbecue on medium to high heat until coconut is golden and crispy and lamb is cooked pink, about 7-8 minutes.
- To make the sauce, combine all ingredients except yoghurt in a food processor and process to a paste.
- Add the yoghurt and process briefly.
- Arrange cutlets on serving platter and drizzle sauce over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.35 Kcal (1609 kJ) | ||
| Calories from fat | 145.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.13g | 25% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 3% | |
| Sodium | 488.04mg | 20% | |
| Potassium | 801.64mg | 17% | |
| Total Carbs | 52.98g | 18% | |
| Sugars | 38.41g | 154% | |
| Dietary Fiber | 9.66g | 39% | |
| Protein | 5.15g | 10% | |
| Vitamin C | 51mg | 85% | |
| Vitamin A | 3mg | 99% | |
| Iron | 356.3mg | 1979% | |
| Calcium | 234.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 148.4 Kcal (621 kJ) | ||
| Calories from fat | 56.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 25% | |
|---|---|---|---|
| Cholesterol | 3.07mg | 3% | |
| Sodium | 188.44mg | 20% | |
| Potassium | 309.53mg | 17% | |
| Total Carbs | 20.46g | 18% | |
| Sugars | 14.83g | 154% | |
| Dietary Fiber | 3.73g | 39% | |
| Protein | 1.99g | 10% | |
| Vitamin C | 19.7mg | 85% | |
| Vitamin A | 1.1mg | 99% | |
| Iron | 137.6mg | 1979% | |
| Calcium | 90.7mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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