Lamb Salad with Coconut and Pistachio Rice

• фісташки↗100g g

  грубо нарізані

• кокосові пластинки↗40g g
• кокосовий рис2 x 250g pouches microwave

  2 x 250g pouches microwave

• коріандрsmall pack

  листя та стебла грубо нарізані

• м'ята↗2 small packs

  листя зібрано

• лайми↗2

  цедра та сік

• оливкова олія↗4 tbsp tbsp
• паста кorma↗4 tbsp tbsp
• стейки з ягнячої ноги↗4
• зелений чилі↗1

  тонко нарізаний

Step-by-step instructions

1. 1

   Heat a large pan over medium heat. Add the pistachios and coconut, sauté for 3 minutes until the coconut turns golden. Cook the rice according to the package instructions. Mix the rice with two thirds of the pistachios and coconut, then season. In a small food processor or with a hand blender, blend coriander, mint, lime zest and juice and olive oil until smooth. Season, then add half of it to the rice salad, leaving the other half for drizzling.

2. 2

   Preheat the grill to high temperature. Brush each side of the lamb leg steaks with korma paste, then season. Place the steaks on a lined tray and grill each side for 3 minutes, keeping them slightly pink inside. Slice each steak into thin strips.

3. 3

   Spread the rice salad on a large serving plate and top with the sliced lamb. Drizzle the remaining dressing and sprinkle the leftover pistachios and coconut flakes. Garnish with chili slices.