Runner bean samosas
Runner beans work really well with spices and these curried filo triangles are the perfect showcase - a great starter or nibble for 6 people
Spiced lamb chops with coconut rice & mango salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp tikka masala paste
- 4 thin lamb chops(about 100g each)
- 1 tbsp vegetable oil
- half thumb-sized piece gingerpeeled and finely grated
- 2 garlic clovescrushed
- 1 tsp coriander seeds
- 110g basmati ricerinsed
- 400ml can reduced-fat coconut milk
- 250g pre-chopped mango
- ½ small pack corianderroughly chopped
- zest and juice 1 lime
Nutrition: per serving
- kcal833
- fat40g
- saturates20g
- carbs67g
- sugars20g
- fibre5g
- protein49g
- salt0.9g
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.
