Goan Gingered Lamb With Cashew Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 cm piece gingerroot, peeled and finely sliced
• 1 medium-hot red chile, de-seeded and finely chopped
• 1 onion, chopped
• 4 garlic cloves, crushed
• 1 teaspoon garam masala
• 6 tablespoons fresh lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons brown sugar or 2 tablespoons palm sugar or 2 tablespoons jaggery
• 30 g fresh mint
• 4 -6 tender lamb chops
• 2 tablespoons olive oil
• 150 ml fresh orange juice
• 4 tablespoons thick coconut milk or 4 tablespoons cream
• 4 tablespoons thick yogurt
• 3 -5 sprigs mint, extra, to garnish
• 200 g basmati rice
• 450 ml boiling meat stock or 450 ml chicken stock
• 125 g roasted salted cashews

Recipe

• 1 blend the ginger, chilli, onion, garlic, garam masala, lemon juice, turmeric, salt, sugar and half of the mint in a blender or food processor, to a thick puree.
• 2 reserve half, and pour the remainder over the lamb.
• 3 mix well to ensure all the lamb is coated, and set aside to marinate.
• 4 meanwhile, prepare the rice by placing it in a pan with the boiling stock.
• 5 bring to the boil again, reduce heat to a simmer, cover and cook undisturbed for 12-15 minutes until the liquid is absorbed and the rice is tender.
• 6 set the rice aside and keep warm.
• 7 heat the oil in a skillet and cook the marinated lamb 3-4 minutes on each side.
• 8 add the orange juice, cover, and cook on a gentle simmer for another 3-4 minutes.
• 9 add the coconut milk and yoghurt, stir to combine, and simmer a few more minutes until creamy.
• 10 place the cashew nuts, 2 tablespoons yoghurt and the other half of the reserved mint in a food processor and blend to a creamy paste.
• 11 immediately add this to the rice, along with the reserved marinade.
• 12 mix the rice mixture well - if it is a bit 'stiff', add a little more yoghurt or coconut milk, then heat through gently.
• 13 serve the lamb with its sauce over the cashew rice and garnish with the extra sprigs of mint, and a dollop of yoghurt if desired.