Sri Lankan Lamb Cutlet Curry Tray Bake with Coconut

This Sri Lankan-inspired lamb cutlet curry tray bake roasts bone-in lamb chops with potatoes, curry leaves, warm spices and a gently creamy coconut sauce. Here, “lamb cutlets” means chops, not the breadcrumb-coated snack also called cutlets in Sri Lanka; the tray-bake format is a practical one-pan take on Sri Lankan flavors.

Ingredients

8 bone-in lamb loin or rib chops, about 1 inch (2.5 cm) thick, 1½ lb (680 g) total
1 lb 5 oz (600 g) waxy potatoes, such as Yukon Gold or red potatoes, cut into 1½-inch (4 cm) pieces
1 medium red onion, about 6 oz (180 g), cut into thick wedges
2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil
1½ teaspoons fine salt (9 g), divided
½ teaspoon ground black pepper (1 g)
2 tablespoons Sri Lankan roasted curry powder (about 12 g)
1 teaspoon ground turmeric (3 g)
½ teaspoon hot chili powder (about 1 g), or less to taste
4 garlic cloves (about 12 g), finely chopped or grated
1 tablespoon grated fresh ginger (15 g)
10 fresh curry leaves (about 2 g), or 2 teaspoons dried curry leaves
1 short piece pandan leaf, about 2 inches (5 cm), optional
1 cinnamon stick, about 3 inches (7 cm)
1 large ripe tomato, about 6 oz (180 g), chopped
1 can full-fat coconut milk, 13.5 oz (400 ml), shaken or stirred
½ cup water (120 ml)
1 teaspoon packed brown sugar (4 g)
1 tablespoon lime juice (15 ml), plus lime wedges for serving
¼ cup loosely packed cilantro leaves (10 g), for serving

Instructions

Heat the oven and prepare the lamb. Set a rack in the middle of the oven and heat it to 425°F (220°C). Pat the lamb chops dry. Season both sides with the black pepper and about ½ teaspoon of the salt. Keep them refrigerated while you prepare the vegetables if your kitchen is warm, and bring them out shortly before they go into the oven.
Start the potatoes and onion. Put the potato pieces and onion wedges in a large roasting dish, about 9 by 13 inches (23 by 33 cm). Add the oil and another ½ teaspoon of salt, then toss until the vegetables are lightly coated. Spread them into an even layer. Roast for 20 minutes, turning the potatoes once after about 10 minutes. This first roast gives the potatoes a head start before the sauce is added.
Mix the curry sauce. While the vegetables roast, whisk together the remaining ½ teaspoon salt, roasted curry powder, turmeric, chili powder, garlic, ginger, chopped tomato, coconut milk, water and brown sugar in a bowl. Stir in the curry leaves and cinnamon stick. If using pandan, knot the piece loosely so it is easy to find and remove later. The mixture will look thin at this stage; it reduces slightly around the vegetables as it bakes.
Add the sauce and chops. Carefully take the hot dish out of the oven. Pour the coconut mixture over the potatoes and onion and stir gently to distribute the spices. Nestle the lamb chops in a single layer on top, leaving a little space between them. Spoon a small amount of sauce over each chop, but do not completely submerge the meat; keeping the upper surface exposed helps it roast rather than steam.
Bake until the lamb and potatoes are done. Return the dish to the oven and bake for 18 to 22 minutes. Check a chop near the center with an instant-read food thermometer, inserting it into the thickest part without touching the bone. The USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C), followed by a 3-minute rest. If the chops have not reached that temperature, continue baking and check again after 2 minutes. Thickness and oven differences affect the timing, so use the thermometer rather than color alone.
Rest and finish the tray bake. Transfer the chops to a warm plate and let them rest for 3 minutes. If a potato is not yet tender when pierced with a knife, leave the vegetables in the oven while the meat rests, then check again. Remove the cinnamon stick and pandan, if used. Stir the lime juice into the sauce, taste it and adjust with a pinch of salt or another squeeze of lime. Spoon the potatoes, onion and sauce around the chops and finish with cilantro.

Tips

Choose chops of similar thickness. One-inch (2.5 cm) chops cook at a similar pace, while thin rib chops can reach their safe temperature before the potatoes are tender. If your chops are thinner, check them early and remove them to rest as soon as they reach 145°F (63°C); the vegetables can continue cooking without them.
Know your curry powder. Sri Lankan roasted curry powder is a toasted spice blend with a deeper, earthier flavor than many mild supermarket curry powders. If you cannot find it, use an equal amount of regular curry powder; the result will be lighter and less distinctly roasted. Avoid adding extra salt until you taste the finished sauce, since blends vary.
Keep the coconut milk gentle. Full-fat coconut milk gives the sauce body. Stir it well before measuring, since the cream can separate in the can. A little separation during baking is harmless; gently stir the sauce before serving. Light coconut milk works, but produces a thinner, less rich sauce.
Use the tray size as directed. A crowded, deep dish can trap steam and leave the potatoes pale or unevenly cooked. Use a broad roasting dish and keep the chops in one layer. If the pan is too small, divide the vegetables and sauce between two dishes rather than stacking the ingredients.

Serving Suggestions

Serve each chop with a generous spoonful of potatoes, onion and coconut curry sauce. Steamed basmati rice is a useful addition if you want to stretch the meal or soak up the sauce; plain rice keeps the spices in the tray bake at the center. For a Sri Lankan-inspired spread, add a crisp cucumber salad with lime, a simple green salad, or a small portion of sambol if your guests enjoy more heat. A spoonful of plain yogurt can temper the chili, though it is not necessary. Put extra lime wedges on the table so diners can brighten their own portions.

The tray bake is filling on its own, but a vegetable side makes the meal feel less rich. Quickly sautéed green beans, wilted greens or steamed cabbage all work well because their fresh, mild flavors balance the coconut sauce. If serving the dish for guests, bring the hot roasting dish to the table only if it is safe to do so; otherwise plate the chops and vegetables first and pour the sauce over just before serving.

Variations

Make it milder. Leave out the chili powder and use a mild roasted curry powder. Put chili sambol or sliced fresh chili on the table so people can add heat to their own serving.
Add a different vegetable. Replace up to 8 oz (225 g) of the potatoes with chunks of pumpkin or sweet potato. Cut them to a similar size so they cook evenly. Softer vegetables may become tender sooner, so check them when you check the lamb.
Use boneless lamb. Boneless loin chops can be used, but they often cook faster than bone-in chops. Choose pieces of similar thickness, start checking them earlier, and remove each piece when it reaches the same safe minimum temperature. Do not rely on the stated timing alone.
Work without pandan. Pandan is a fragrant leaf used in some South Asian cooking, but it can be difficult to find. It is optional here; simply omit it rather than substituting another leaf, and the curry will still have plenty of flavor from the curry leaves, cinnamon and roasted spices.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, ideally in shallow, covered containers. Store the lamb separately from the potatoes and sauce if you have room; this makes it easier to reheat the meat gently without overcooking it. Properly refrigerated leftovers keep for 3 to 4 days. The coconut sauce may look thicker or slightly separated when cold, which is normal.

For the best texture, reheat portions in a covered oven-safe dish at 325°F (165°C), adding a splash of water if the sauce is very thick. Heat until the center of the leftovers reaches 165°F (74°C), checking with a food thermometer. You can also reheat a portion in a covered microwave-safe dish, stirring the sauce halfway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole tray. Freeze leftovers in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

Are Sri Lankan lamb cutlets the same as lamb chops?

In this recipe, “lamb cutlets” means individual bone-in chops. The word can be used differently: Sri Lankan cutlets commonly refer to small, spiced, crumb-coated snacks, often made with fish or potato. This recipe is a Sri Lankan-inspired curry tray bake using chops, not those snack-style cutlets.

Can I use regular curry powder instead of Sri Lankan roasted curry powder?

Yes. Use the same quantity of a mild or medium curry powder. Sri Lankan roasted curry powder is typically toastier and more deeply aromatic, so a regular blend will give a somewhat softer, less roasted flavor. Taste the sauce before adding more salt or chili, as commercial blends differ.

Can I prepare the tray bake ahead?

You can cut the potatoes and onion and mix the sauce up to a day ahead, keeping them covered separately in the refrigerator. For the best texture, do not leave the raw lamb sitting in the acidic sauce overnight. Start roasting the vegetables when you are ready to cook, then add the sauce and lamb as directed. The preparation time does not include this optional make-ahead storage.

Why are my potatoes still firm?

Large potato chunks, a crowded pan or a cool oven can slow cooking. Cut the pieces to about 1½ inches (4 cm), spread them in one layer and make sure the oven has reached 425°F (220°C). If the lamb is ready first, remove it to rest and continue roasting the potatoes until a knife passes through easily.

Can I make the curry sauce without coconut milk?

Coconut milk is what gives this version its mellow, creamy sauce. You can replace it with an equal amount of unsalted stock, but the result will be thinner and sharper, without the coconut flavor. If you use stock, start with a little less salt and taste the finished sauce before seasoning further.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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