Indian lamb cutlets with coriander and coconut rice

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 1/2 cups basmati rice, rinsed
• 1 small bunch coriander
• 2 long green chillies, deseeded, chopped
• 1 cup plain natural yoghurt
• 2 tablespoons desiccated coconut
• 2 tablespoons Indian curry powder
• 12 (100g each) French trimmed lamb cutlets
• 2 tablespoons olive oil

 

Method

1. Place rice in a medium saucepan. Cover with 1 1/2 cups of cold water. Add a pinch of salt. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 12 minutes or until rice is tender.
2. Meanwhile, place coriander and chillies in a food processor. Process until coarsely chopped. Combine yoghurt and 2 tablespoons of coriander mixture in a small bowl. Combine remaining coriander mixture and coconut in a small bowl.
3. Spoon curry powder over a plate. Press cutlets into powder to coat. Shake off excess. Heat oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3 minutes each side or until cooked to your liking.
4. Stir coconut mixture through rice. Serve chops with rice and a dollop of yoghurt mixture.

Thai green curry prawns

Preparation Time

15 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 2 teaspoons oil
• 2 tablespoons store-bought green curry paste
• 2 cups (500ml) salt-reduced chicken stock
• 270ml can light coconut cream
• 1 small red capsicum, seeds removed, chopped coarsely
• 1 punnet baby corn, halved lengthwise
• 3/4 cup (45g) broccoli flowerets
• 75g snow peas, trimmed
• 20 uncooked king prawns, heads removed, peeled with tails left intact
• 2 teaspoons lime juice
• 2 tablespoons Thai basil leaves

 

Method

1. Heat oil in a large deep non-stick frying pan over medium heat. Add curry paste and stir fry for 1 minute. Stir in stock and coconut cream. Bring to a high simmer, then reduce heat to medium-low.
2. Add capsicum, baby corn and broccoli. Cook for 8-10 minutes or until tender. Add snow peas and prawns. Cook for a further 2-3 minutes or until prawns are cooked through.
3. Stir through lime juice and basil leaves, and serve with rice.

 

Notes

• Thai curry pastes are named by colour, but all feature common ingredients such as galangal, shrimp paste and lemongrass. Green curry paste is fragrant and hot.
• Use regular basil leaves if Thai ones are unavailable.