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Indian lamb cutlets with coriander and coconut rice


  • 1 1/2 cups SunRice 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


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 - Stir coconut mixture through rice. Serve chops with rice and a dollop of yoghurt mixture.

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