Griddling the lamb for this recipe allows the meat to remain tender. Serves 2.
INGREDIENTS:
2 tablespoons of tikka masala curry paste
4 thin lamb chops (about 100g each)
1 tablespoon vegetable oil
Small piece of ginger peeled and grated
2 garlic cloves crushed
1 teaspoon of coriander seeds
110g of basmati rice, rinsed
400 ml can coconut milk
250g pre-chopped mango
1/2 pack of fresh coriander chopped
Juice of one lime
@mindhunter METHOD:
Rub the tikka masala paste into the lamb chops and set aside on a plate to marinade.
Heat the vegetable oil in a medium saucepan over a medium heat. Add the ginger, garlic and coriander seeds, then fry for 1-2 minutes 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 15 minutes.
Next put a griddle pan on over a high heat. When hot, griddle the chops for 3-4 mnutes until medium rare, then set aside to rest.
Combine the mango with the coriander and lime. Serve the chops with the rice and the mango salsa.
Enjoy your lovely meaty tasting meal. Ideal when served with a glass of red wine.
For a wine pairing for your lamb see:
https://www.matchingfoodandwine.com/news/pairings/top-wine-pairings-for-lamb/
Bon Appétit my fellow Steemians!