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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the cumin seeds in a small dry frypan over medium-high heat for 1 minute or until fragrant. Place in a bowl with the coconut milk, curry paste and mint. Season with salt and pepper, then add the lamb and toss to coat. | 2. Cover and marinate in the fridge for at least 4 hours, preferably overnight. | 3. For dressing, shake ingredients in a screw-top jar to combine. | 4. Heat a barbecue or chargrill to high and allow lamb to come to room temperature. Barbecue the lamb for 1-2 minutes each side for medium-rare, or to your liking. Set aside to rest. | 5. Meanwhile, place extra mint and remaining ingredients in a large bowl. Toss salad with half the dressing. Place on a platter, top with lamb and drizzle with the remaining dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
coconut milk	165			91080.0	2193.84	906.84	9440.64
green curry paste	1 1/2	1/2		-	-	-	-
mint leaf	1	tablespoon	chopped	-	-	-	-
mint leaf	1/2	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lamb cutlet	12		french-trimmed	-	-	-	-
baby green	3	cups	mixed	357.0	59.64	23.4675	4.2
bean sprout	100		trimmed	-	-	-	-
green bean	225		salted	6975.0	1568.25	411.75	49.5
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
thai basil	1/2	cup		-	-	-	-
coriander leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
fish sauce	1/4	cup		25.2	2.6208	3.6432	0.0072
palm sugar	2	tablespoons	grated	-	-	-	-
red chile	1	long	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.