Lamb racks with coconut gravy and fresh mango chutney

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Ingredients

  • 2 racks of lamb (8 cutlets each), frenched (ask your butcher to do this)
  • 1 tbs unsalted butter, softened
  • 2 tbs crushed cumin seeds
  • 2 tsp dried red chilli flakes
  • 1-2 tbs madras curry paste
  • 1 tbs tomato paste
  • 400ml coconut milk
  • Juice of 1 lime
  • Basmati rice and pappadams, to serve

  • Fresh mango chutney

  • 1kg (about 6) mangoes, flesh diced
  • 50g fresh ginger, cut into thin strips
  • 2 long red chillies, seeds removed, cut into thin strips
  • 1 cup (250ml) cider vinegar
  • 1 cup (220g) caster sugar

Description

Lamb Racks With Coconut Gravy And Fresh Mango Chutney Recipe - To Make Chutney, Place All Ingredients In A Large Saucepan And Bring To The Boil, Stirring. Reduce Heat To Low And Simmer For 1 Hour. Place In Sterilised Jars. Keep Refrigerated...

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