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

Nutrition per serving

  • kcal 833
  • fat 40g
  • saturates 20g
  • carbs 67g
  • sugars 20g
  • fibre 5g
  • protein 49g
  • salt 0.9g


  • 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


  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.

Suggested recipes from this collection...