Butter Masala Lamb with Cucumber Salsa & Rice

Prep time: 15 minutes 

Cook time: 20 minutes 

Serves: 4

Ingredients:

• 1.5 cups basmati rice, rinsed well

• Simply Wholesome Pantry Butter Chicken Recipe Base 

• 8 lamb loin chops 

• 270ml canned coconut milk 

Salsa:

• 2 Lebanese cucumbers, cut into cubes

• 200g cherry tomatoes, quartered

• 1/2 Spanish onion, very finely diced 

• 1 cup loosely packed coriander leaves, finely chopped 

• 1 teaspoon apple cider vinegar

• 1/2 lime, juice squeezed 

• Sea salt & cracked black pepper 

Method:

1. Start by rubbing half the Simply Wholesome Pantry Butter Chicken Recipe Base onto the lamb. Set aside to marinate for 10-15 minutes while you prepare the rest. Keep the leftover Simply Wholesome Pantry Butter Chicken Recipe Base for later in the recipe.  

2. Cook the rice as per packet instructions. 

3. For the salsa: place all ingredients into a bowl and combine. Check seasoning and adjust to your liking.

4. Place a large non-stick frying pan onto medium heat. Add the lamb and cook for approx. 4 minutes each side, or until just cooked through. Transfer to a plate and cover with foil to keep warm. Wipe the pan clean, increase the heat to high and add the remaining Simply Wholesome Pantry Butter Chicken Recipe Base and the coconut milk to the pan. Cook, stirring for 2-3 minutes until heated through. Turn off the heat. 

5. To assemble: divide rice among bowls. Top with the lamb chops, drizzle over some of the coconut milk sauce from the pan. Then top with the fresh salsa. Squeeze some fresh lime juice over the top.