Spiced lamb chops with coconut rice & mango salsa
Tikka masala-spiced lamb pairs beautifully with a sweet, coriander-flecked salsa and coconutty basmati rice
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Prep:5 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 833
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fat 40g
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saturates 20g
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carbs 67g
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sugars 20g
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fibre 5g
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protein 49g
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salt 0.9g
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
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.
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.
