MKR Recipe | Sudanese Lamb Cutlets with Peanut Sauce and Cucumber Salad

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers healthy fats, while sunflower seed butter is nut-free.

lamb cutlets

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are leaner, and pork chops are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, and maple syrup is often more affordable.

Divide lamb cutlets into segments.

Marinate lamb in a mixture of black pepper, ginger, garlic, and juice of one lime; mix to coat and refrigerate.

Process peanuts with lime juice, lime zest, garlic, and chilies; add hot water gradually to reach desired consistency.

Taste and adjust seasoning of peanut sauce with salt if needed; set aside.

Mix breadcrumbs, flour, and spices in a bowl; add peanut butter and mix until combined.

Coat marinated lamb with breadcrumb mixture and refrigerate for about an hour.

Prepare pickling mix by boiling vinegar, sugar, herbs, spices, and salt; pour over thinly sliced onions and set aside to cool.

Heat oil in a pan and brown leftover breadcrumb mixture.

Preheat grill and cook lamb until internal temperature reaches 60-65 degrees Celsius; let rest for 5 minutes.

Prepare cucumber salad with chopped cucumbers, mint, cilantro, lime juice, and salt; mix gently and adjust seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens