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
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.