Agashe lamb cutlets with shata dakwa

Agashe is a Sudanese spice blend, often used to make stews, curries, salads or grilled meats. This recipe pairs agashe with grilled lamb cutlets and serves it with shata dakwa, a Sudanese fresh chilli sauce made with lime juice and peanut butter.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Herbs & Spices

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 1 kg lamb cutlets
• 1 tsp ground coriander
• 1 tsp ground cumin
• 120 g Sudanese Agashe spice mix (see Note)
• 2 tsp garlic paste
• ¼ cup (60 ml) lime juice
• Salt and black pepper
• Pickled onions, to serve (see Note)

For the salad

• 2 Lebanese cucumbers, peeled into ribbons
• 1 cup coriander leaves
• ½ cup round mint leaves
• 4 limes, juiced
• 1 tsp salt
• 1 tsp black pepper

For the sauce

• 2 long red chillies, roughly chopped
• 2 long green chillies, roughly chopped
• 1 tbsp salt
• Black pepper, to taste
• 2 tbsp smooth peanut butter
• 2 limes, juiced
• 2 garlic cloves
• 1 tbsp olive oil

Resting time: 10 minutes

Marinating time: 5 minutes

Instructions

1. In a large bowl, combine the lamb with all the ground spices, garlic paste, lime juice and a generous pinch of salt and pepper.
   
2. Heat a chargrill pan over medium-high heat and grill the cutlets for 5 minutes each side, or until cooked to your liking, then transfer to a plate to rest for 10 minutes before serving.
   
3. To make the sauce, pound the chillies with the salt in a mortar and pestle until a thick paste. Add the remaining ingredients to the mortar, mix well to combine to break up the peanut butter and set aside.
   
4. When ready to serve, in a large bowl, combine the cucumber salad ingredients and toss gently to combine. Scatter pickled onions over the salad.
   
5. Serve the grilled lamb cutlets with the cucumber salad and the chilli peanut sauce.

Notes

• To ensure extra-crisp cucumber ribbons, make in advance and store in a chilled ice-bath to retain crunch.
• To make the pickled onions, place ½ cup (125 ml) red wine vinegar, 50 g caster sugar, 2 tsp salt, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 bay leaf and 1 tsp dried oregano in a small saucepan and bring to a boil. Remove from the heat and stir in 1 thinly sliced red onion. Set aside to cool to room temperature. Transfer to a bowl and refrigerate. Drain to serve.
• Agashe spice mix can be purchased online. The spice mix may include dry roasted peanuts, chilli, paprika, cumin, ground ginger, coriander, allspice, garlic powder, onion powder, cinnamon, and possibly ground cloves, nutmeg and cardamom.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Herbs & Spices

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G