Its Sunday night. A quick glance at the clock tells me its 6 PM. Time to get into ninja action! Aiii-aah!
Sunday nights are when clothes for the work week get ironed, meals are prepared and stacked in the fridge for the work week and diaries are filled with planned tasks for the week in my house. It is when we like to get in bed at a reasonable hour, maybe read a book and sleep on time in order to start the work week feeling refreshed and recharged. This doesn’t happen that often but we like to aim towards it anyway.
Thats a lot to get through in a few hours on a Sunday night. And of course amidst these things I still need to prepare dinner for that night. Which is why I resorted to good old Jamie’s 15 minute meals again. Out came all my pots and pans (only needed two in this case, yay!) and I got into full action.
Continuing on from lamb chops from my last try, I attempted Jamie’s take on Indian lamb chops. I read the recipe apprehensively, as this is one combination you never hear of in tradition Indian meals, but I charged ahead anyway. Now most Indians like their meat, well done. Infact lamb is no good until it is literally falling off the bones. So I cooked the lamb chops for longer than prescribed and added some chilli flakes to give them some pizzazz. The long cooking time totally blackened the onions and peppers but they tasted so good!
We try to avoid rice for dinners if possible, and eat rotis/chappatis instead. So I stuck to the routine and served up well done lamb chops with caramelised onions and peppers, with curry sauce and rotis.
This unconventional combination surprisingly came together quite well. The lamb was succulent, juicy and well spiced. The sauce was delicious but a bit too runny for me. Next time I would make it real thick, a bit like satay sauce, so that I can dip the lamb chops in it. Rather than rice, this dish probably goes well on its own. If you wish to make it a bigger meal, try it with naan/turkish bread, couscous or even potato mash.
Needless to say, this simple recipe allowed me to multi-task, and within a few hours I had all my meals packed and clothes ironed; leaving me with enough time to get back to Lee Child’s One Shot!
Serves 4, 632 calories
Ingredients out* Kettle boiled* Medium lidded pan, high heat * Two large non-stick frying pans, medium-high heat*
1 mug (300g) of 10-minute wholegrain or basmati rice
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
4 spring onions
1 fresh red chili
1 thumb-sized piece of ginger
4 jarred red peppers
1 heaped tsp runny honey
3 sprigs of fresh coriander
2 tbsp Patak’s korma paste
1 x 400g tin of light coconut milk
2 uncooked poppadoms
fat-free natural yoghurt
Put 1 mug of rice and 2 mugs of boiling water into the medium pan with a pinch of salt and the cloves, then put the lid on, stirring occasionally. Rub the lamb with salt, pepper and the garam masala, bash and flatten them with your fist, then put into one of the hot frying pans with 1 tablespoon of oil, turning when gnarly and golden brown.
Put the korma paste and coconut milk into the other frying pan with the juice of 1/2 a lemon, stir together, bring to the boil and simmer for five minutes, then turn the heat off. Mix the lentils into the rice. Trim and slice the spring onions, chili, peeled ginger and peppers, then toss in with the lamb. Stir the peas into the rice and lentils.
Pour half the curry sauce into a bowl (pop the rest in the fridge to use another day). Break up the uncooked poppadoms and pop in the microwave (800W) for a minute or two to puff up. At the last minute, toss the lamb with the honey and a splash of balsamic. Serve the lamb scattered with coriander leaves and scrunched-up poppadoms, with the rice and peas, yoghurt and lemon wedges on the side.