Curried coconut & yogurt-marinated lamb with pilau rice

Name: Curried coconut & yogurt-marinated lamb with pilau rice | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 200g Asda Creamy Coconut Greek Style Yogurt (plus extra to serve); 25g piece Fresh Ginger, peeled and finely grated; 3 Garlic Cloves, crushed; 1 tbsp Ground Turmeric; 1 tbsp Garam Masala; ¼ tsp Hot Chilli Powder; 1 Lemon, juice only; 1 tbsp Vegetable Oil; 2 x 300g packs Asda Tender Lamb Chops; 300g Basmati Rice; 1 tbsp Vegetable Oil; 1 Large Onion, finely diced; 2 Garlic Cloves, crushed; 2 tsp Cumin Seeds; 1 Cinnamon Stick; 2 Bay Leaves; ½ x 30g pack Fresh Coriander, most chopped; East End Hot Mango Mint Sauce

A mindblowing marinade packed with a whole host of spices. Quick enough for a midweek meal, impressive enough for guests.

By Asda Good Living,25th June 2024

Cook: 35 Mins

Serves: 4

Price: £3.01 per serving

Nutritional Information

Each 418g serving contains

Energy
11549kj
660kcal

33%

Fat
29.3g

High
42%

Saturates
11.3g

High
57%

Sugars
8.8g

Low
10%

Salt
0.54g

Low
9%

of your reference intake.
Typical energy values per 100g:
2763kj/660kcal

Ingredients

To serve (optional)

East End Hot Mango Mint Sauce

For the rice

300g Basmati Rice

1 tbsp Vegetable Oil

1 Large Onion, finely diced

2 Garlic Cloves, crushed

2 tsp Cumin Seeds

1 Cinnamon Stick

2 Bay Leaves

½ x 30g pack Fresh Coriander, most chopped

For the lamb

200g Asda Creamy Coconut Greek Style Yogurt (plus extra to serve)

25g piece Fresh Ginger, peeled and finely grated

3 Garlic Cloves, crushed

1 tbsp Ground Turmeric

1 tbsp Garam Masala

¼ tsp Hot Chilli Powder

1 Lemon, juice only

1 tbsp Vegetable Oil

2 x 300g packs Asda Tender Lamb Chops

Method

Make the marinade by combining the yogurt, ginger, garlic, turmeric, garam masala, chilli powder, lemon juice and oil in a mixing bowl and season. Add the lamb chops and stir to coat, then cover and leave to marinate in the fridge for at least 1 hour or overnight.

Add the rice to a large bowl, cover with cold water and soak for 30 mins.

Add the oil to a large saucepan with a tight-fitting lid over a medium-high heat. Once hot, add the onion with a pinch of salt and cook, stirring regularly, until deep golden brown and softened, 8–10 mins, lowering the heat if it starts to turn dark too quickly. Meanwhile, rinse the soaked rice in a fine sieve under cold running water until it runs clear, then set aside.

Add the garlic, cumin and cinnamon stick to the pan and cook, stirring, for 2 mins until aromatic. Add the rice with 500ml water and the bay leaves, then season with salt and black pepper. Cover with a lid and bring to a simmer. Turn the heat to low and cook for 10–12 mins, until the water is absorbed. Remove from the heat and leave to stand for 5 mins, then use a fork to fluff up the rice. Discard the cinnamon stick and bay leaves and stir the chopped coriander through it.

Preheat grill to high. Lay the lamb chops on a foil-lined baking tray, brush with any remaining marinade and cook for 5 mins each side for medium, until slightly charred. Add an extra minute each side if you prefer them well done.

Once the lamb is cooked rest uncovered for 5 mins before serving with the rice, mango mint sauce swirled with extra coconut yogurt, if using, and coriander leaves.