Spiced lamb chops with coconut rice & mango salsa

• tikka masala paste↗2 tbsp tbsp
• thin lamb chops↗4

  (about 100g each)

• vegetable oil↗1 tbsp tbsp
• ginger↗half thumb-sized piece

  peeled and finely grated

• garlic cloves↗2

  crushed

• coriander seeds↗1 tsp tsp
• basmati rice↗110g g

  rinsed

• can reduced-fat coconut milk↗400ml ml
• pre-chopped mango250g g
• coriander½ small pack

  roughly chopped

• zest and juice 1 lime

Step-by-step instructions

1. 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.

2. 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.