Ingredients

18 frenched chevon cutlets (from the rack)
juice of 3 medium limes
½ tsp sweet paprika
3 tbsp olive oil
3 tbsp chopped mint
potato wedges to serve
Coriander and mint sambal
½ cup coriander leaves
¼ cup mint leaves
4 cloves garlic
1½ tsp ground cumin
1 tsp sugar
1 tsp salt
3 -4 fresh mild green chillies
½ cup coconut cream
¼ cup shredded coconut
¼ cup lemon juice

Description

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