Spicy Lamb in Coconut Sauce

Yay!! We have finally got our new life started. After a 5 hour flight delay we are finally back together in our "old-new" house and it is great. The best part: the kitchen! I'm talking bench space. Dishwasher. One and a half ovens!! And to top it all off - Christmas is just around the corner (but more on that later). Tonight I cooked my first meal in the kitchen I designed - Spicy Lamb in Coconut Sauce.

I always get a bit funny about lamb cutlets. Sometimes they are really fatty or there isn't much meat on them and I never seem to cook them quite right but I totally committed to cutlets tonight and it was awesome. Also, they are called "spicy" but they really aren't and you can decide how spicy you want them to be anyway.

Spicy Lamb in Coconut Sauce

What you need

250g pumpkin

1/3 cup peas

small tin chickpeas

coriander leaves

parsley leaves

lamb cutlets 

1 teaspoon curry powder (more or less!)

1/3 cup coconut milk

1 clove garlic

2 tablespoons chicken stock

What to do

Preheat the oven to 180 Celsius and dice the pumpkin into about 1cm chunks. Pop in chunks into an oven dish with a splash of oil and put into the oven for about 10minutes.

Rub the lamb cutlets with curry powder (as much as you like) and place into a lightly greased fry pan on medium heat. 

Meanwhile add peas, chickpeas and leaves to the pumpkin and return to the oven on a 140 Celsius until the cutlets are cooked as desired. 

Once cutlets are cooked, put on top of vegetables and leave in the oven to keep warm. In the fry pan add the coconut milk, garlic and stock and bring to the boil. Let the sauce simmer until it is as thick as you like. 

Serve the cutlets layered on the vegetables and drizzle sauce over the top.