Lamb cutlets with peanut sauce recipe

Ingredients

• 8 lamb cutlets or chops, about 2cm (¾ inch) thick
• 3 tbsp rapeseed oil or groundnut oil
• 2 1/2 cm (1 inch) piece fresh root ginger, finely grated (unpeeled if organic)
• 1 tbsp cayenne pepper
• 1 tsp sea salt
• 1 tsp coarsely ground black pepper
• 400 g can tomatoes or 250g (9oz) fresh tomatoes
• 30 g or 2 tablespoons tomato purée
• 1 onion, roughly chopped
• 5 cm (2 inch) piece fresh root ginger, grated (unpeeled if organic)
• 1 red Scotch Bonnet chilli, deseeded
• 1 tbsp dried chilli flakes
• 3 garlic cloves (optional)
• 1 tbsp groundnut oil
• 1 onion, finely diced
• 1 tbsp extra-hot chilli powder
• 1 curry powder
• 1 garlic clove, crushed
• 1 red Scotch Bonnet chilli, pierced
• 3 tbsp crushed roasted peanuts
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 500 ml chalé sauce
• 500 ml good-quality vegetable stock
• 100 g -200g organic peanut butter, depending on how thick you want the sauce
• 8 green kpakpo shito (cherry) chillies, or substitute green habanero chillies
• 1 handful roughly chopped roasted peanuts
• 1 handful finely sliced spring onion, to sprinkle