Lamb, Rice, and Pistachio Salad
- 100g chopped pistachios
- 40g flaked coconut
- 500g cooked basmati rice
- Small pack of chopped coriander
- 2 packs of mint, leaves picked
- 2 limes, zest and juice only
- 4 tbsp olive oil
- 4 tbsp mild curry paste, eg korma
- 4 lamb leg steaks
- 1 sliced green chilli
- Heat a large frying pan, and toss in the pistachios and coconut to toast for a couple of mins. Mix the cooked rice with ⅔ of the nuts, season well, then whizz together the coriander, mint, lime juice and zest and olive oil to make a smooth dressing. Season, add half to the rice salad, and keep the rest for drizzling.
- Heat the grill to its highest setting and brush the curry paste all over the lamb leg steaks. Season well, then pop under the grill for 3 mins on each side. Rest for 5 mins, then slice into thin slices. Spread the rice salad over a serving dish, and top with lamb slices. Drizzle with the rest of the dressing, and sprinkle with the rest of the coconut and pistachios. Finish with slices of chilli, and serve.
10 mins
4 serving