Indian lamb cutlets with coriander [1]

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

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.

Cooks Note