Spiced Lamb Chops with Coconut Rice and Mango Salsa
Tikka masala-spiced lamb pairs beautifully with a sweet, coriander-flecked salsa and coconutty basmati rice
Method
Based on 2 servings, adjust as needed.
Step 1
Rub the tikka masala paste into the lamb chops and set aside on a plate to marinate.
Step 2
Meanwhile, heat the vegetable oil in a medium saucepan over a medium heat. Add the ginger, garlic and coriander seeds, then fry for 1-2 mins until fragrant and the coriander seeds start to pop.
Step 3
Add the basmati rice, coconut milk and a good pinch of salt. Bring to the boil then simmer for 12 mins (or following pack instructions), adding a splash more water if needed.
Step 4
Meanwhile, put a griddle pan over a high heat. When hot, griddle the chops for 3-4 mins for medium rare, then set aside to rest. Combine the mango with the coriander and lime. Serve the chops with the rice and mango salsa.
- Ingredients
- Based on 2 servings
-
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
0.5 small pack Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 tbsp Tikka Masala Paste 1x Patak's Tikka Masala Spice Paste 283g -
4 Thin Lamb Chops, (about 100g each) 1x Sainsbury's British or New Zealand Thin Cut Lamb Chops 425g -
1 tsp Coriander Seeds 1x Sainsbury's Coriander Seed 25g -
1 Lime, Zest And Juice 1x Sainsbury's Limes -
400ml Can Reduced Fat Coconut Milk 1x Amoy Reduced Fat Coconut Milk 400g -
250g Pre Chopped Mango 1x Sainsbury's Mango 250g -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
110g Basmati Rice, rinsed 1x Sainsbury's Basmati Rice 500g -
half thumb-sized piece Ginger, peeled and finely grated 1x Sainsbury's Ginger 100g