Lamb Lollipops

Lamb lollipops,  yes, you did read that right!   This is a no frills Friday food indulgence dinner, the end of the work week all you want is a little treat,  this dish is made for mucky eaters, its all slop and mess and is a brilliant equaliser,  breaking down polite conversation and forcing everyone to go with the flow and enjoy picking meat up with their hands, dunking it in curry sauce before sticking it their gob.   Perfect.

There is no better way to eat sizzling meat than with the tools god gave you… yes,  I am talking about your hands!   picking up a great hunk of meat, dunking it in some sauce before dabbing it in crushed pompadoms and inserting into your pie hole.   This dish is simple to prepare, and is simply quite delicious.   It serves 4,  so if you are having peeps around of a Friday night make this!  its low on fuss so there is no stressing in the kitchen, a perfect recipe in my book.

What do I need?

  • 300g Basmati rice
  • 400g Light Coconut Milk
  • 8 Lamb cutlets on the bone
  • uncooked pompadoms
  • 1 tablespoon of Korma paste
  • 1 table spoon of Garam Masala
  • Coriander leaves
  • 2x Chillies
  • x4 jarred Red peppers
  • x 1 Garlic clove
  • Thumb size piece of fresh ginger
  • Limes x 2
  • 4 spring onions
  • 1 tsp of runny honey
  • 1 tsp of Balsamic vinegar

What do I do?

  • Boil your kettle,
  • Place large saucepan on the hob turn on heat.
  • Place non stick frying pan on hot hob and add drizzle of olive oil.
  • Put 300g of Basmati rice into the sauce pan  (1 mug full)
  • Empty 600g of boiling water and empty contents into large saucepan (2 mugs of water) add good pinch of salt.
  • place a lid on saucepan and bring to the boil, once boiling bring heat down to medium.
  • take a chopping board and liberally sprinkle with salt, pepper and Garam Masala before fully covering your lamb chops in the Garam Masala.
  • Put your chops in the hot frying pan.
  • Meanwhile, take out a smaller saucepan and add 1 tablespoon of korma paste.
  • Pour in 200g of light coconut milk and stir, turn heat down to medium
  • Back to the frying pan, the chops should be ready to be turned.
  • chop up your 4 jarred peppers and spring oinons and chilli and add to the chops.
  • Crush in Garlic clove
  • spoon over honey and drizzle with Balsmaic vinegar, let the chops continue to cook in the juices.
  • Spread x5 uncooked pompadoms on a plate and bung in the microwave on high heat for 2-5mins. You know they will be done when they start to curl up at the sides, once done take them out and set a side for a minute to cool down before crushing them into bits and putting the pompadom debris into a small bowl.
  • Pour your korma sauce  into serving bowl and bring to table.
  • Chop up coriander and sprinkle contents over rice, ring to the table.
  • Take your frying pan and lamb chops off the heat and bring to the table as is…
  • Tuck in and enjoy, take your lamb lollipop, dunk into the korma sauce, before dabbing in the crushed pompadom before inserting into mouth!

Enjoy!
(photography by David McClelland)

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Comments

  1. This dish has all of the flavors I love, the sauces, the rice, this does look excellent!

  2. Beautiful looking lamb. The photo styling is top class too.
    Best,
    Conor

  3. The food looks gorgeous and so yummy! Love it!

  4. Oh my gosh I could do with some lamb right about now *wipes drool*

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