Spiced Lamb Chops with Coconut Rice and Mango Salsa

    5m prep time
    20m total time
    Easy level
    11 ingredients

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

Method

Based on 2 servings, adjust as needed.

Step 1

Rub the tikka masala paste into the lamb chops and set aside on a plate to marinate.

Step 2

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.

Step 3

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 4

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.
  • Ingredients
  • Based on 2 servings
  • 1 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 0.5 small pack Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1 Lime, Zest And Juice 1 x Sainsbury's Limes x1
  • 400ml Can Reduced Fat Coconut Milk 1 x Amoy Reduced Fat Coconut Milk 400g
  • 250g Pre Chopped Mango 1 x Sainsbury's Mango 250g
  • 2 Garlic Cloves, crushed 1 x Sainsbury's Garlic
  • 2 tbsp Tikka Masala Paste 1 x Patak's Tikka Masala Spice Paste 283g
  • 4 Thin Lamb Chops, (about 100g each) 1 x Sainsbury's British or New Zealand Thin Cut Lamb Chops 425g
  • 1 tsp Coriander Seeds 1 x Sainsbury's Coriander Seed 25g
  • 110g Basmati Rice, rinsed 1 x Sainsbury's Basmati Rice 500g
  • half thumb-sized piece Ginger, peeled and finely grated 1 x Sainsbury's Ginger 100g
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