Lamb lollipops recipe

Ingredients

• 1 mug (300 g) of 10-minute wholegrain or basmati rice
• 8 cloves
• 40 g dried red split lentils
• 300 g podded raw or garden peas

• 8 large lamb cutlets on the bone, trimmed of fat
• 1 tbsp garam masala
• Olive oil
• 4 spring onions
• 1 fresh red chilli
• 1 thumb-sized piece of ginger
• 4 jarred red peppers
• 1 heaped tsp runny honey
• Balsamic vinegar
• 3 sprigs of fresh coriander

• 2 tbsp Patak’s korma paste
• 1 × 400 g tin of light coconut milk
• 1 lemon

1. Put 1 mug of rice and 2 mugs of boiling water into the medium pan with a pinch of salt and the cloves, then put the lid on, stirring occasionally. Rub the lamb with salt, pepper and the garam masala, bash and flatten them with your fist, then put into one of the hot frying pans with 1 tablespoon of oil, turning when gnarly and golden brown.
2. Put the korma paste and coconut milk into the other frying pan with the juice of ½ a lemon, stir together, bring to the boil and simmer for 5 minutes, then turn the heat off. Mix the lentils into the rice. Trim and slice the spring onions, chilli, peeled ginger and peppers, then toss in with the lamb. Stir the peas into the rice and lentils.
3. Pour half the curry sauce into a bowl (pop the rest in the fridge to use another day). Break up the uncooked poppadoms and pop in the microwave (800W) for a minute or two to puff up. At the last minute, toss the lamb with the honey and a splash of balsamic. Serve the lamb scattered with coriander leaves and scrunched-up poppadoms, with the rice and peas, yoghurt and lemon wedges on the side