Lamb cutlets with peanut sauce recipe

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Lamb cutlets with peanut sauce recipe

We guarantee that these seared lamb cutlets smothered in a spicy peanut sauce will be an instant favourite. Make a batch of the peanut sauce to save time when making the recipe again or try it on other types of meat. 

Recipe from Zoe's Ghana Kitchen by Zoe Adjonyoh (published by Mitchell Beazley, £25).

Ingredients

  • 8 lamb cutlets or chops, about 2cm (¾ inch) thick
  • 8 lamb cutlets or chops, about 2cm (¾ inch) thick
  • 8 lamb cutlets or chops, about 2cm (¾ inch) thick
For the marinade
  • 3 tbsp rapeseed oil or groundnut oil
  • 2.5 cm (1 inch) piece fresh root ginger, finely grated (unpeeled if organic)
  • 1 tbsp cayenne pepper
  • 1 tsp sea salt
  • 1 tsp coarsely ground black pepper
  • 3 tbsp rapeseed oil or groundnut oil
  • 2.5 cm (1 inch) piece fresh root ginger, finely grated (unpeeled if organic)
  • 1 tbsp cayenne pepper
  • 1 tsp sea salt
  • 1 tsp coarsely ground black pepper
  • 3 tbsp rapeseed oil or groundnut oil
  • 2.5 cm (1 inch) piece fresh root ginger, finely grated (unpeeled if organic)
  • 1 tbsp cayenne pepper
  • 1 tsp sea salt
  • 1 tsp coarsely ground black pepper
For the chalé sauce
  • 400 g can tomatoes or 250g (9oz) fresh tomatoes
  • 30 g or 2 tablespoons tomato purée
  • 1 onion, roughly chopped
  • 5 cm (2 inch) piece fresh root ginger, grated (unpeeled if organic)
  • 1 red Scotch Bonnet chilli, deseeded
  • 1 tbsp dried chilli flakes
  • 1 tsp sea salt
  • 3 garlic cloves (optional)
  • 14.1 oz can tomatoes or 250g (9oz) fresh tomatoes
  • 1.1 oz or 2 tablespoons tomato purée
  • 1 onion, roughly chopped
  • 5 cm (2 inch) piece fresh root ginger, grated (unpeeled if organic)
  • 1 red Scotch Bonnet chilli, deseeded
  • 1 tbsp dried chilli flakes
  • 1 tsp sea salt
  • 3 garlic cloves (optional)
  • 14.1 oz can tomatoes or 250g (9oz) fresh tomatoes
  • 1.1 oz or 2 tablespoons tomato purée
  • 1 onion, roughly chopped
  • 5 cm (2 inch) piece fresh root ginger, grated (unpeeled if organic)
  • 1 red Scotch Bonnet chilli, deseeded
  • 1 tbsp dried chilli flakes
  • 1 tsp sea salt
  • 3 garlic cloves (optional)
For the peanut sauce (makes 850-900ml, about 1.5 pints)
  • 1 tbsp groundnut oil
  • 1 onion, finely diced
  • 1 tbsp extra-hot chilli powder
  • 1 curry powder
  • 1 garlic clove, crushed
  • 5 cm (2 inch) piece fresh root ginger, grated (unpeeled if organic)
  • 1 red Scotch Bonnet chilli, pierced
  • 3 tbsp crushed roasted peanuts
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 500 ml chalé sauce
  • 500 ml good-quality vegetable stock
  • 100 g -200g organic peanut butter, depending on how thick you want the sauce
  • 8 green kpakpo shito (cherry) chillies, or substitute green habanero chillies
  • 1 tbsp groundnut oil
  • 1 onion, finely diced
  • 1 tbsp extra-hot chilli powder
  • 1 curry powder
  • 1 garlic clove, crushed
  • 5 cm (2 inch) piece fresh root ginger, grated (unpeeled if organic)
  • 1 red Scotch Bonnet chilli, pierced
  • 3 tbsp crushed roasted peanuts
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 17.6 fl oz chalé sauce
  • 17.6 fl oz good-quality vegetable stock
  • 3.5 oz -200g organic peanut butter, depending on how thick you want the sauce
  • 8 green kpakpo shito (cherry) chillies, or substitute green habanero chillies
  • 1 tbsp groundnut oil
  • 1 onion, finely diced
  • 1 tbsp extra-hot chilli powder
  • 1 curry powder
  • 1 garlic clove, crushed
  • 5 cm (2 inch) piece fresh root ginger, grated (unpeeled if organic)
  • 1 red Scotch Bonnet chilli, pierced
  • 3 tbsp crushed roasted peanuts
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 2.1 cups chalé sauce
  • 2.1 cups good-quality vegetable stock
  • 3.5 oz -200g organic peanut butter, depending on how thick you want the sauce
  • 8 green kpakpo shito (cherry) chillies, or substitute green habanero chillies
To garnish
  • 1 handful roughly chopped roasted peanuts
  • 1 handful finely sliced spring onion, to sprinkle
  • 1 handful roughly chopped roasted peanuts
  • 1 handful finely sliced spring onion, to sprinkle
  • 1 handful roughly chopped roasted peanuts
  • 1 handful finely sliced spring onion, to sprinkle

Details

  • Cuisine: Ghanaian
  • Recipe Type: Lamb
  • Difficulty: Easy
  • Preparation Time: 40 mins
  • Cooking Time: 55 mins
  • Serves: 4

Step-by-step

  1. Place the lamb cutlets or chops in a dish. Mix all the marinade ingredients together in a bowl, pour over the lamb and rub the mixture thoroughly into the meat, coating it all over. If you have time, cover the dish with clingfilm and leave to marinate in the fridge for 1 hour.
  2. Meanwhile, prepare the peanut sauce, or reheat it if you have pre-made a batch. First, you need to make the chalé sauce. Place all the ingredients in a blender and blend together until you have a fairly smooth paste. This is your uncooked chalé sauce.
  3. To make the peanut sauce, heat the groundnut oil in a heavy-based saucepan, add the onion and sauté over a medium heat for 2 minutes.
  4. Stir in the chilli powder and curry powder, then add the garlic, ginger, Scotch Bonnet, crushed peanuts, sea salt and black pepper and stir well – lots of punchy aroma should be rising from the pot at this point.
  5. Stir in the chalé sauce and vegetable stock and bring to the boil, then reduce the heat and simmer for 15–20 minutes.
  6. Add the peanut butter 1 tablespoon at a time, while stirring, until it has all dissolved, then use a stick blender to blend all the ingredients to a smooth consistency.
  7. Add the whole kpakpo shito chillies to the sauce and leave to simmer over a low heat for at least a further 30 minutes before serving, or leave to cool and then store in an airtight container in the fridge for up to 5 days. Alternatively, freeze for future use.
  8. Take the lamb out of the fridge and leave it to return to room temperature for a few minutes while you heat a griddle pan over a high heat until very hot.
  9. Add the lamb cutlets or chops – they should sizzle on contact – and then reduce the heat slightly. Cook the meat without disturbing it, allowing it to sear evenly and obtain even griddle marks, then flip and repeat. If you move the meat around during the cooking process, it will be likely to stick to the pan and won’t cook evenly. Cooking times for the lamb cutlets will vary depending on their thickness. As a guide, cook for 2–3 minutes if you want your meat pink or 4–5 minutes if you prefer it well-done.
  10. Remove the lamb from the pan and leave to rest for 1 minute before transferring to warmed serving plates. Pour 1–2 tablespoons of the peanut sauce over each of the cutlets or chops, then add a little garnish of chopped roasted peanuts and finely sliced spring onion. Serve with rice and a green salad on the side.

This recipe is from Zoe's Ghana Kitchen by Zoe Adjonyoh (published by Mitchell Beazley, £25). Photography by Nassima Rothacker.

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