Lamb cutlets with coconut
| Serves: | 6 |
| Serving Suggestion: | Serve the lamb and pilaf with a green salad. |
Ingredients
- 1-2 Limes, cut into wedges
- 18 Small lamb cutlets, brushed with olive oil and seasoned
- 4 tbsp fresh mint, roughly chopped
- 300 g Basmati rice, rinsed in cold water
- 6 Cardamom pods, bruised
- A good squeeze Limes
- fresh coriander, roughly chopped
- 1/2 cup toasted desiccated coconut
- 2 Tbsp Pistachios, chopped
- 125 ml coconut milk
- 400 ml vegetable stock
- 1 cinnamon sticks
- black pepper
- 1 Tbsp coriander seeds, crushed
- 1 onion, finely chopped
- 4 tbsp oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the pilaf, heat the oil in a medium saucepan.
- Add the onion and cook for 3 – 4 minutes or until lightly browned.
- Add the spices and cook for another 2 minutes, stirring frequently.
- Add the rice, coat it well in the oil and spice mixture and cook for a few seconds or until slightly translucent.
- Add the vegetable or chicken stock and coconut milk and bring to the boil.
- Cover the pot and reduce the heat to a gentle simmer. Leave to cook for a further 12 – 15 minutes or until the rice is tender.
- Remove from the heat and add the pistachios, desiccated coconut, mint, coriander and a squeeze of lime to the rice. Season to taste and set aside with the lid on.
- Heat the grill to high and cook the lamb cutlets for a few minutes on each side.
- Serve the pilaf with the lamb cutlets and lime wedges.
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