Juicy & tender Lamb Cutlets twice marinated for maximum flavour. Simple cooking – big flavours!
Few tips in advance:
Do not watch the quantities. There is a reason I have not listed quantities next to the marinade ingredients. This recipe is a guide and of course you need enough to properly soak the Cutlets but please taste test as you go and adjust according to your preference.
Give yourself plenty of time to marinade – through the night is best if possible, but minimum 4 hours on each will suffice.
FOR THE MARINADE
FOR THE SECOND MARINADE
FOR THE MINT AND BLACK GARLIC CHUTNEY
FOR THE CORINADER OIL
Recipe by Arron @ MoreGrub. So many great recipes, definitely worth a follow!
'm bringing you the authentic flavours Jamaica with this curry goat recipe made with spring onions (aka scallions), fresh ginger and allspice. Oh, and of course scotch bonnet for that well-known spicy kick.
Goat meat requires a slow cook for a very juicy and soft result that pair perfectly well with rice and peas.
If goat meat isn't accessible, then lamb would work just as well for this recipe.