Sep 26, 2022

MKR INSTANT RESTAURANT RECIPE - SUDANESE LAMB CUTLETS

Ingredients for lamb cutlets
36 lamb cutlets
1 cup Garlic minced
Juice of 10 limes
2 tbs white table salt
2 tbs black pepper
1 tbs ginger powder

8 tablespoons Sudanese spice mix:
2 cups Bread crumbs
2 tbs Smoked paprika
2 tbs ginger powder
2 tbs white pepper
2 tbs chilli powder
½ cup plain flour
2 tbs chicken salt
½ cup peanut butter
1 tbs table salt

Ingredients for cucumber salad
8x Cucumbers
4 cups fresh mint
4 cups coriander
1/2 cup lime juice
pinch of salt

Ingredients for peanut butter sauce
6 cups roasted peanuts
2 tbs peanut oil (enough to alter consistency)
2-3 red birdseye chilli
2 cloves garlic
½ tsp salt
2-3 tablespoons crushed peanuts for garnish
½ cup lime juice
1 tbs pepper

Ingredients for pickled red onion
2 cup thin red onion slices
1 cup red wine vinegar
1 cup water
½ cup white sugar
4 tablespoons salt
4 tsp mustard seeds
4 tsp fennel seeds
4 bay leaves
2 tsp oregano dried

Garnish
Sudanese spice mix
crushed peanuts

Method

For the lamb cutlets, marinade the lamb cutlets in all the spices and ingredients and set aside. Grill the lamb cutlets 10 minutes before serving and rest for 10 minutes.
For the spice mix, combine the breadcrumbs and spices altogether until it resembles sand, then add the plain flour and peanut butter and then mix until it resembles sand.
For the peanut butter sauce, roast the peanuts in a dry fry pan until golden and then process with salt, add peanut oil to alter consistency. Make the chilli paste by pounding the red and green chilli and garlic with a pinch of salt in the mortar and pestle and then add 1 tbs to the sauce. Mix all remaining ingredients together and set aside.
For the cucumber salad, peel the cucumber into ribbons and add to a bowl of ice water to retain crunchiness
Add the coriander sprigs, mint leaves to the bowl and set aside
When ready to serve, add the lime juice and some salt to the cucumber and add to the plate
For the pickled red onions, combine all the ingredients minus the red onion and bring to a boil on the stove
Once boiled, add the red onion slices and turn off the heat and set aside in the fridge to pickle
To assemble the dish, add the lamb cutlets on the plate, with rolled cucumber slices and more cucumber salad on top as well as the peanut sauce drizzled around the plate and onion on top of the salad and topped with crushed peanuts