Skip the stodgy mashed potato and go for a healthy bed of carrots and cauliflower instead with this delicious organic spiced lamb chop with carrots and cauliflower recipe, created as part of #OrganicUnboxed by Madeleine Shaw for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign.
Ingredients (serves 4)
2 tbsp organic desiccated coconut
2 tsp organic cumin seeds
1 tsp organic coriander seeds
¼ tsp organic turmeric
1 green chilli
8 organic lamb chops
2 organic carrots
1 small organic cauliflower
2 tbsp organic coconut oil
1 tbsp mustard seeds
1 tbsp freshly grated organic ginger
1 sprig curry leaves
½ lime
Salt and pepper
Fresh coriander to serve
Method
Place the desiccated coconut in a few tablespoons of warm water and leave to the side. Place the cumin seeds, coriander seeds, turmeric and green chilli in a pestle and mortar with a big pinch of salt and crush down. Rub half the mixture over the lamb and leave to the side. Cut the carrots into chunks and grate. Pulse the cauliflower in a food processor until rice like. Heat the coconut oil in a large pan and add the mustard seeds, when they are about to pop add the grated ginger, curry leaves and rest of the spice mix. Allow this to become fragrant then add the carrots and cauliflower rice and cook for 10 minutes with a splash of water. Heat the griddle pan to a medium heat and grill the chops for two minutes each side until golden on the outside and pink in the middle. Drain the water from the coconut and stir it through the carrot salad with the juice of half a lime, a pinch of salt and fresh coriander and top with the lamb chops.
Recipe courtesy of The Organic Trade Board
