Sri Lankan lamb cutlet curry tray bake

Recipe may contain peanuts, tree nuts, milk, fish and shellfish.

Ready in 30 minutes, this Sri Lankan tray bake is packed with flavour and curried autumnal veg.

12 Ingredients

  • 60ml (1 ⁄4 cup) vegetable oil

  • 4-5 tbsp gluten-free rogan josh curry paste, to taste

  • 10 baby coliban (chat) potatoes, unpeeled, thickly sliced

  • 400g kent pumpkin, skin on, deseeded, sliced

  • 2 red onions, cut into wedges

  • 2 red capsicums, deseeded, thickly sliced

  • 100g green beans, blanched

  • 8 trimmed lamb cutlets

  • Fresh mint leaves, to serve

  • 200g Greek-style natural yoghurt

  • 1 tsp dried chilli flakes

  • Lemon wedges, to serve

3 Method Steps

  • Step 1

    Preheat oven to 220°C/200°C fan forced. Grease a large roasting pan. Combine the oil

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    (60ml (1 ⁄4 cup) vegetable oil) and curry paste (4-5 tbsp gluten-free rogan josh curry paste, to taste) in a large bowl. Combine the potato (10 baby coliban (chat) potatoes, unpeeled, thickly sliced), pumpkin (400g kent pumpkin, skin on, deseeded, sliced), onion (2 red onions, cut into wedges) and capsicum (2 red capsicums, deseeded, thickly sliced) in the prepared pan. Drizzle over half the curry paste mixture. Toss to coat. Roast for 25 minutes, adding the beans (100g green beans, blanched) in the last 5 minutes of cooking.

  • Step 2

    Meanwhile, add the lamb (8 trimmed lamb cutlets) to the remaining curry paste mixture, turning to coat. Heat a large frying pan over high heat. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

  • Step 3

    Add the lamb to the roasting pan. Scatter with mint (Fresh mint leaves, to serve). Place the yoghurt (200g Greek-style natural yoghurt) in a small serving bowl and sprinkle with the chilli flakes (1 tsp dried chilli flakes). Serve the tray bake with lemon wedges (Lemon wedges, to serve).
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Recipe Notes

  • Swap lamb cutlets with 600g chicken tenderloins, if you prefer.
Image by Guy Bailey

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