- 100g pistachios roughly chopped
- 40g coconut flakes
- 2 x 250g pouches microwave coconut rice
- small pack coriander, leaves and stalks roughly chopped
- 2 small packs mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 limes, zested and juiced
The same shape, but smaller than…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 tbsp korma paste
- 4 lamb leg steaks
- 1 green chilli, finely sliced
Heat a large frying pan over a medium heat. Add the pistachios and coconut, and toast for 3 mins until the coconut is golden. Cook the rice following pack instructions. Mix the rice with two-thirds of the pistachios and coconut, then season. Whizz the coriander, mint, lime zest and juice, and olive oil in a small food processor or with a hand blender until smooth. Season, then add half to the rice salad, keeping the rest for drizzling.
Heat the grill to high. Brush the korma paste over each side of the lamb steaks, then season. Put the steaks on a lined baking tray and grill on each side for 3 mins so they are still slightly pink in the centre. Cut each steak into thin slices.
Spread the rice salad on a large serving dish and top with the sliced lamb. Drizzle over the remaining dressing and sprinkle with the remaining pistachio and coconut flakes. Finish with slices of chilli.