Origin of dish:
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Type of cooking:
Preparation time: 75 minutes
Cooking time: 20 minutes
Ingredients (for 4 people) :
-8 trimmed lamb chops or cutletsMethod: Firstly make the marinade, finely grate the ginger and garlic into a deep dish or tray, then add the lemon juice, olive oil and cumin seeds.
For the marinade:
-1 tsp cumin seeds
-2 piece of fresh ginger
-3 cloves garlic
-Juice and zest of ½ lemon
-1 tbsp olive oil
For the rice:
-400ml of vegetable stock
-1 big pinch saffron
-1 tbsp chopped coriander
-1 tbsp of chopped pistachios
For the mango “chutney”:
-1 red chili
-1 tsp cumin seeds
-½ tsp Garam Masala
Then add the trimmed lamb chops and turn over so that the marinade covers all, leave covered for 1 hour.
Then, when 30 minutes has passed, you can cook the rice, start by heating up a medium saucepan.
Then finely chop the onion and add to the saucepan with a teaspoon of olive oil.
Fry for about 6 minutes until translucent and just starting to go golden. Then add the rice and stir well.
Add the stock and the saffron, stir again, cover with a fitted lid and simmer for 20 minutes or until all the stock has been evaporated and the rice is cooked. Leave covered for another 10 minutes.
For the mango chutney, finely chop the chili and the shallot, and then dice the mango into 1cm pieces.
Add the chili, shallots, mango, sugar, vinegar and water to a saucepan along with the spices and bring to boil.
Then turn down and simmer for 20 minutes or until the mango is turning translucent and the liquid has evaporated.
Then heat up a frying pan and season and fry the lamb chops for about 8 minutes on each side (depending on thickness).
You want it charred a little on the outside, with the fats getting crispy and pink in the middle.
Then stir the fresh coriander into the rice and pile on the plate, top with 2 lamb chops per person, a big spoonful of mango and a sprinkling of pistachios.