Lamb Medallions In Caribbean Nut Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 3 teaspoons garlic, minced
• 3 teaspoons gingerroot, chopped
• 2 teaspoons cumin seeds
• 1/4 teaspoon red curry paste
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup unsalted peanuts
• 1 tablespoon hot water
• 1 lb lamb tenderloin, trimmed
• cooking spray
• 2 tablespoons soy sauce
• 6 tablespoons water, divided
• 2 cups red onions, thinly sliced
• 3 tablespoons coconut milk
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 4 cups hot cooked long-grain rice

Recipe

• 1 place garlic, ginger, cumin, curry paste and red pepper in food processor or blender, until blended. add peanuts and 1 tbsp hot water; pulse until well blended, scrapping sides of container occasionally.
• 2 cut lamb crosswise into 1 inch slices. place each piece between 2 sheets of heavy duty plastic wrap; flatten each piece to 1/2 inch thickness using a heavy skillet. coat lamb with cooking spray.
• 3 heat a large nonstick skillet over medium-high heat. add lamb pieces; saute 2 minutes on each side or until browned. place lamb in a shallow bowl.
• 4 add soy sauce and 2 tbsp of water to pan, scraping pan to loosen browned bits. add soy sauce mixture to lamb; keep warm.
• 5 add onion to pan; saute 3 minutes. add 1/4 cup peanut mixture; cook for 4 minutes. stir in 1/4 cup water, coconut milk, salt and black pepper. return lamb mixture to pan; bring to a boil. reduce heat; simmer 1 minute.
• 6 combine the remaining peanut mixture with rice.
• 7 serve lamb and sauce with rice.