1. Combine coconut cream with oyster sauce and brush onto lamb cutlets. 2. Mix shredded coconut and spices together in a bowl and coat lamb cutlets with this mixture. 3. Barbecue on medium to high heat until coconut is golden and crispy and lamb is cooked pink, about 7-8 minutes. 4. To make the sauce, combine all ingredients except yoghurt in a food processor and process to a paste. 5. Add the yoghurt and process briefly. 6. Arrange cutlets on serving platter and drizzle sauce over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
