MKR Recipe | Sudanese Lamb Cutlets with Peanut Sauce and Cucumber Salad

In this video we recreate the first 10 out of 10 dish from My Kitchen Rules 2022. It is Janelle & Monzir’s entrée from episode four of MKR and it is a real BBQ treat.

https://youtu.be/Oa1KGs1dp58

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MKR Recipe | Sudanese Lamb Cutlets with Peanut Sauce and Cucumber Salad

Yield: 6

Author: Traditional, but not

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

Lamb

• 12 lamb cutlets
• Coriander and chopped roasted peanuts, to garnish
• Lime wedges, to serve

Lamb Marinade

• 2 cloves garlic, crushed
• Juice of 1 lime
• 2 tsp ground black pepper
• 2 tsp ground ginger

Agashe Spice Mix

• 1 cup (90g) panko breadcrumbs
• 2 tsp ground ginger
• 2 tsp ground white pepper
• 2 tsp chilli powder
• 2 tsp smoked paprika
• 2 tsp chicken salt
• 30 g plain flour
• 125 g peanut butter

Pickled Red Onions

• 125 ml red wine vinegar
• 50 g caster sugar
• 2 tsp salt
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 bay leaf
• 1 tsp dried oregano
• 1 large red onion, thinly sliced

Peanut Sauce

• 1 ½ cups dry roasted peanuts
• 1 small red chilli, chopped
• 1 long red chilli, chopped
• 1 clove garlic, chopped
• ¼ tsp salt
• finely grated zest and juice of 1 large lime
• 180 ml hot water

Cucumber Salad

• 2 Lebanese cucumbers
• 1 tbs lime juice
• ½ cup small fresh mint leaves
• ½ cup fresh coriander leaves

Instructions

1. To make lamb marinade, combine all ingredients in a large bowl. Add lamb and massage mixture into meat and et aside.
2. To make agashe spice mix, combine breadcrumbs, spices and salt in a large shallow bowl and stir in flour. Add peanut butter using your fingertips to combine. Mixture will resemble wet sand. Set a ¼ of the mixture aside for garnish.
3. One at a time, press lamb cutlets into spice mix to coat both sides. Refrigerate, covered, for 1 hour or up to overnight.
4. Meanwhile, heat a lightly oiled frying pan over low heat. Add reserved spice mix and cook, stirring, until lightly toasted. Transfer to cool.
5. For the pickled onions, place all ingredients, except onion, in a small saucepan over low heat. Bring to a boil. Remove from heat and stir in onion. Set aside to cool to room temperature. Transfer to a bowl and refrigerate. Drain to serve.
6. To make peanut butter sauce, process all ingredients to form a coarse puree.
7. To make the cucumber salad, use a vegetable peeler to peel cucumbers into ribbons and place in a bowl. Season with salt. Add remaining ingredients. Toss to combine.
8. Bring lamb to room temperature.
9. Preheat a barbecue grill plate to medium-high heat. Cook lamb for about 2 minutes on each side or until cooked to desired temperature. Take off the BBQ and rest for 5 minutes. Sprinkle with a little of the toasted spice mix.
10. Serve lamb with cucumber salad, pickled onions, peanut sauce, lime wedges and reserved toasted spice mix. Garnish with coriander and chopped roasted peanuts.
11. Tip: For an authentic flavour, use a charcoal barbecue to cook the lamb.