Week 17: Lamb Lollipops

I did it again, I reached for the 15 Minute Meals book.  Like last time there was a lot of mess, a massive panic, and the need to scrub my entire kitchen.

I’ve had my eye on this recipe since I got the book, and it took a bit of work gathering all the ingredients, but I finally got everything together.  To feed four the recipe calls for: 300g basmati rice, 8 cloves, 40g red lentils, 300g peas, 8 lamb cutlets, 1 tbsp garam masala, 4 spring onions, a red chilli, a thumb sized bit of ginger, 4 jarred red peppers, 1 tsp runny honey, splash balsamic vinegar, 1 tin coconut milk, and 2 tbsp Patak’s korma paste.

I feel just like a Blue Peter presenter when I spread all the ingredients out, but I found with the Lamb Meatballs (Week 11 https://newrecipenight.wordpress.com/2013/12/16/week-11-lamb-meatballs-chop-salad-harissa-yoghurt/ ) that for the timings to work, everything needs to be ready to throw in.  Of course, what I should have done was made sure the chilli, ginger, peppers and spring onions were chopped before I started – and so should you 😉

Firstly, put two frying pans on the heat and then put the rice in a saucepan with two mugs full of boiling water and the cloves.  Add a pinch of salt and put the lid on the pan.  Rub the shanks with salt, pepper, and the garam masala, bash them flat and put them in one of the frying pans with a tablespoon of olive oil.

In the other frying pan stir together the coconut milk, korma paste and the juice of half a lemon (pre-juice the lemon or you’ll read that and panic like I did) bring to the boil and then simmer for 5 minutes.

Mix the lentils in with the rice then two or three minutes later (the time that Jamie thinks you can chop up the spring onions, chilli, ginger and peppers) toss the spring onions, chilli, ginger and peppers in with the lamb, then stir the peas into the rice.

By this time it should all be pretty much cooked… having said that I had managed to pretty much boil the rice onto the pan because I’m a slow chopper.  Fluff up the rice and – depending on how you want to serve it – plate it up or put it in a serving bowl, the same goes for the curry sauce.

Toss the lamb with the honey and a splash of balsamic and serve.  Jamie recommended serving with a scatter of coriander leaves, scrunched up poppadoms and natural fat free yoghurt… but I ignored him.

The rice was delicious, I’ve never used a lentil without glitter and glue before, but I think they really added to the flavour – I’ll make the rice again with other meals.

The bit I would change is the cut of meat used.  Cutlets are really tricky to eat, there was a lot of rice on the floor by the time I’d finished and I ended up eating loads of the fat and still ended up leaving loads stuck to be bones.  Also, my lover hates meat on the bone and eating fat, so maybe cutlets wasn’t the best choice for dinner!

I would definitely make it again, just not with cutlets.

 

Jamie’s 15 Minute Meals by Jamie Oliver (Penguin 2012 ISBN: 978-0-718-15780-7)

 

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