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Spiced lamb chops with coconut rice & mango salsa

Tikka masala-spiced lamb pairs beautifully with a sweet, coriander-flecked salsa and coconutty basmati rice

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 833
  • Carbohydrates 67
  • Saturated Fat 20
  • Sugar 20
  • Protein 49
  • Fat 40
  • Fibre 5
  • Salt 0.9

Nutrition per serving

  • Calories 833
  • Carbohydrates 67
  • Saturated Fat 20
  • Sugar 20
  • Protein 49
  • Fat 40
  • Fibre 5
  • Salt 0.9

Ingredients

  • 2 tbsp tikka masala paste
  • 4 thin lamb chops (about 100g each)
  • 1 tbsp vegetable oil
  • half thumb-sized piece ginger, peeled and finely grated
  • 2 garlic cloves, crushed
  • 1 tsp coriander seeds
  • 110g basmati rice, rinsed
  • 400ml can reduced-fat coconut milk
  • 250g pre-chopped mango
  • ½ small pack coriander, roughly chopped
  • zest and juice 1 lime

Method

  1. Rub the tikka masala paste into the lamb chops and set aside on a plate to marinate. 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. 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.

  2. 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.

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