8 organic lamb chops
2 tbsp of organic desiccated coconut
2 tbsp of organic coconut oil
1 tbsp of mustard seeds
2 tsp of organic cumin seeds
1 tsp of organic coriander seeds
1 tbsp of freshly grated organic ginger
¼ tsp of organic turmeric
1 sprig of curry leaves
1 green chilli
1 small organic cauliflower
2 organic carrots, cut
salt and pepper
Place the desiccated coconut in a few tbsp. of warm water and leave to the side.
Place the cumin seeds, coriander, 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 cm chunks and grate or process in a food processor the cauliflower until rice like.
Heat 2 tbsp of 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, 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 2 minutes each side until golden on the outside and pink on 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 credit: Created as part of #OrganicUnboxed by Madeleine Shaw for The Organic Trade Board's 'Organic. Naturally Different' campaign
tagged in Recipe