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Spiced lamb chops with coconut rice & mango salsa 2016

Spiced lamb chops with coconut rice & mango salsa

A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Tikka masala-spiced lamb pairs beautifully with a sweet, coriander-flecked salsa and coconutty basmati rice

Nutrition: per serving
NutrientUnit
kcal833
fat40g
saturates20g
carbs67g
sugars20g
fibre5g
protein49g
salt0.9g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2016

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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