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Massaman Spiced Lamb Cutlets:

Put another lamb on the barbie?
By Motherpedia
Date: January 25 2012
Editor Rating:

Here’s a Thai-inspired lamb BBQ recipe for Australia Day from Chef Kelly Lord. Kelly is Cooking School Chef at The Spirit House, Yandina (Sunshine Coast), and a regularly featured chef at the Sticky Rice Cooking School in Adelaide.

Serves 4


15 trimmed lamb cutlets

2 tablespoons vegetable oil

4 dried red chillies, chopped

1 cardamon pod, seeds only

¾ teaspoon cumin

1 teaspoon coriander seeds

2 cloves

3 x 1cm pieces cassia bark

1 tablespoon lemongrass

5 black peppercorns, ground

¼ tablespoon ginger powder

½ tablespoon garlic powder

1 tablespoon onion powder


Preheat oven to 170C. Place cardamom, cumin, coriander, cassia and lemongrass in a pan and roast in the over for 10 minutes. Add chilli and roast for a further 5 minutes or until the chilli is dark, but not burnt. Remove from the oven and allow spices to cool. Place spices in a grinder or mortar and pestle and blend to a fine powder.

Place spices in a bowl and mix through salt, black pepper, ginger, garlic and onion powders. Mix together and set aside until needed.

Rub spice mix into the lamb cutlets and barbeque for 4-5 minutes both sides, or until cooked to your liking. Serve on a chopping board or platter with some of the spice mix in a small bowl. 


To finish with something sweet, try this Chocolate Balls recipe click here to view

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