SPICED LAMB CHOPS WITH COCONUT RICE & MANGO SALSA
Tikka masala-spiced lamb pairs beautifully with a sweet, coriander-flecked salsa and coconutty basmati rice
Provided by Katie Marshall
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 833 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 0.9 milligram of sodium
SPICED LAMB CHOPS WITH MINT-MANGO SAUCE
Categories Lamb Backyard BBQ Dinner Lime Mango Mint Spice Hot Pepper Grill/Barbecue Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 servings as part of buffet
Number Of Ingredients 19
Steps:
- For mint-mango sauce:
- Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
- For lamb chops:
- Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.
SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE
I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.
Provided by Dave Lieberman
Categories main-dish
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
GRILLED LAMB CHOPS WITH SPICY MANGO SAUCE
Categories Blender Lamb Quick & Easy Backyard BBQ Mango Summer Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Prepare grill.
- Peel, pit, and coarsely chop mango. Finely chop shallot. In a blender purée mango and shallot with lime juice, sugar, cayenne, and salt and pepper to taste until smooth. Transfer sauce to a bowl and if too thick whisk in some water, 1 tablespoon at a time. Pat lamb dry and season with salt and pepper. Grill lamb on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
- Serve chops topped with sauce and garnished with lime wedges and cilantro.
LAMB, COCONUT & MANGO PILAU
Try this fragrant and filling one-pot supper that works just as well with beef and chicken
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large, shallow ovenproof pan, tip in the lamb, then fry on a high heat for 5 mins until browned all over. Take out of the pan and set aside. Fry the onions in what's left of the oil for 5 mins, until starting to soften and turn golden at the edges. Tip in the garlic and curry powder and fry for 1 min more until toasty and aromatic.
- Stir the lamb back in to the pan along with the chilli, coconut milk and stock, then bring to the boil. Cover the pan and place in the oven for 1 hr, until the lamb is completely tender. Alternatively, you can simmer the pan on a low heat for 1 hr on the hob.
- Season to taste, stir in the rice, re-cover pan, then return to the oven or hob for 30 mins until all the liquid has been absorbed. Take off the heat, leave to stand, covered, for 10 mins, then fluff the rice with a fork. Sprinkle with the mango, coriander and almonds, if using, then serve straight from the pan.
Nutrition Facts : Calories 575 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.82 milligram of sodium
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