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T H A I G R E E N C U R RY L A M B C U T L E T S
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Serves 4
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped coriander
12 lamb cutlets, trimmed
To serve:
steamed rice and greens
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Preparation
1. Heat the Solis Grillmaster Top in the „SEAR" setting and wait for the HEATING
notice to disappear from the display.
2. Combine curry paste, coconut cream and coriander. Spoon over cutlets and ma-
rinade for 20 minutes.
3. Dab off the marinade with kitchen paper and place cutlets on preheated grill.
Lower top plate and cook for 4 minutes each side or until cooked to your liking.
Serve with steamed rice and greens.
G R I L L R E C I P E S
137
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