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.

Indian parsnip soup

A colourful array of root vegetables proves to be versatile riches in this tasty recipe. 

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 30g butter
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 long green chilli, seeded, finely chopped
• 6 fresh curry leaves
• 4 parsnips, peeled, coarsely chopped
• 1 potato, peeled, coarsely chopped
• 1 litre vegetable or chicken stock
• 1/2 cup coconut cream
• Natural yoghurt, to serve

• Coriander sambal

• 2 tbsp flaked coconut
• 1 tsp cumin seeds
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 tbsp lemon juice

 

Method

1. Heat the butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft and golden. Add the garlic, ginger, chilli and curry leaves and stir for 1 minute or until aromatic. Add the parsnip, potato and stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until parsnip is tender.
2. Set aside for 5 minutes to cool slightly.
3. Blend half the parsnip until smooth. Transfer to a clean saucepan. Repeat with remaining parsnip mixture. Add coconut cream then taste and season with salt and pepper. Warm through over low heat.
4. To make the coriander sambal, heat a small frypan over medium heat. Add the coconut and cook, tossing the pan, for 2-3 minutes or until lightly toasted. Transfer to a bowl.
5. Add the cumin seeds to the pan and cook for 1 minute or until aromatic. Remove from heat.
6. Add the cumin, coriander, mint and lemon juice to the coconut and stir to combine.
7. Ladle the soup among serving bowls. Dollop with yoghurt and spoon over the sambal. Serve immediately.