Create a new family favourite with Curtis Stone's juicy lamb cutlets drizzled with a homemade tomato-ginger curry sauce.


  • 2 large truss tomatoes (about 200g each), halved crossways
  • 2 tablespoons olive oil, divided
  • 10g ginger, peeled
  • 1 garlic clove
  • 1 lime
  • 1 red birdseye chilli, very thinly sliced
  • 2 teaspoons fish sauce
  • 1 teaspoon caster sugar
  • 1/2 teaspoon ground turmeric
  • 12 lamb cutlets
  • 2 zucchini (400g total), thinly sliced lengthways (about 4mm thick)
  • 12 fresh coriander sprigs


  1. Prepare a barbecue for high heat.
  2. Using a small spoon, scoop out tomato seeds. Brush cut side of tomato halves with 2 teaspoons oil and barbecue cut side down for 5 mins, or until charred. Remove from barbecue to cool.
  3. Using fine holes of grater, grate cut side of tomato flesh into a bowl; discard tomato skins and tomato seeds that have not passed through grater. Grate ginger, garlic and lime zest into tomato flesh. Stir in 2 teaspoons lime juice, chilli, fish sauce, sugar and turmeric. Season with salt and more lime juice, if necessary.
  4. Toss zucchini with remaining oil and season with salt and pepper. Barbecue zucchini for about 1 1/2 mins per side, or until char marks form. Divide among 4 plates. Top each plate with 2 lamb cutlets and drizzle with tomato-curry sauce. Garnish with coriander and serve.