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lamb lollipops, curry sauce, rice & peas

kept byLiatula

Jamie Oliver 15 minutes


Rice & peas
1 mug (300g) of 10-minute wholegrain or basmati rice
8 cloves
40g dried red split lentils
300g podded raw or garden peas

8 large lamb cutlets on the bone, trimmed of fat
1 tbsp garam masala
olive oil
4 spring onions
1 fresh red chilli
1 thumb-sized piece of ginger
4 jarred red peppers
1 heaped tsp runny honey
balsamic vinegar
3 sprigs of fresh coriander

Curry sauce
2 tbsp Patak's korma paste
1 x 400g tin of light coconut milk
1 lemon

2 uncooked poppadoms
fat-free natural yoghurt



Phil's picture

Nice to find the recipe on tumblr. It's been adapted a bit now that it's not on Jamie Oliver's website. Goes like:

Start off on the rice. 1 cup rice to 2 cups of boiling water. Add in about 8-12 cloves for seasoning.

Next we season the lamb. Generously cover both sides of the lamb with garam masala, and a little salt and pepper. Once seasoned pound the chops down with your fist to tenderize it. Add some oil to a large frying pan on medium/high heat and place the lamb in the pan. Recipe calls for it to be cooked all the way through, no pink in the middle.

Back to the rice for a second. Time to add in the red lentils, a small handful will do.

On to the curry. Add the korma paste into a sauce pan with the coconut milk. Add the juice of half a lemon and heat it up.

Slice up a thumb size piece of ginger, 2 red chilli’s, some spring onions, and roasted red peppers. Add all of this to the frying pan with the lamb once it’s almost cooked through. Mix everything around and let it cook for about 3 minutes. Add in about a teaspoon of balsamic and just a little bit of honey.

Add in the peas to the rice.

Grab about 4 or 5 pupadumms, tear them up and place in the microwave for about 45 seconds. Take them out and crumple them up into little crumb size bits.

That’s it! Time to plate. Dunk the lamb into the curry sauce and then on to the plate of pupadumm crumbs.


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