Ingredients

• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 cardamom pods
• seeds only
• pinch dried chilli flakes
• ½ tsp ground turmeric
• salt and freshly ground black pepper
• 3 lamb chops
• ½ lemon
• juice only
• 1 tbsp olive oil
• 3 tbsp olive oil
• 1 carrot
• peeled
• chopped
• 1 tbsp soft brown sugar
• 1 tsp cumin seeds
• 2 tomatoes
• de-seeded
• chopped
• squeeze lemon juice
• 1 clove garlic
• finely chopped
• 15g/½oz fresh root ginger
• finely chopped
• 1 red chilli
• de-seeded
• finely chopped
• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 red chilli
• de-seeded
• finely chopped
• ¼ tsp ground turmeric
• salt and freshly ground black pepper
• 300g/10½oz basmati rice
• 600ml/1 pint vegetable stock
• 85g/3oz fresh peas
• out of their pods
• 25g/1oz butter
• 25g/1oz fresh root ginger
• grated

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the lamb
• place the coriander seeds
• cumin seeds
• cardamom seeds
• chilli flakes
• ground turmeric and salt and freshly ground black pepper into a mini food processor and pulse to a coarse mixture.
• Roll the lamb chops in the spice mix
• squeeze over the lemon juice and leave to marinate in a shallow dish for ten minutes in the fridge.
• Heat the olive oil in a frying pan
• add the lamb chops and fry for 2-3 minutes on both sides (for rare)
• or until golden-brown and cooked to your liking. Set aside to rest for five minutes.
• For the salsa
• heat two tablespoons of the olive oil in a frying pan
• add the carrot
• sugar and cumin seeds and fry for 2-3 minutes
• or until the carrot is lightly browned. Stir in the chopped tomato and squeeze over the lemon juice
• then fry for 2-3 more minutes
• or until the vegetables are tender.
• In another frying pan
• heat the remaining olive oil and add the garlic
• ginger and chilli and fry for 1-2 minutes
• and then pour over the salsa. Set aside.
• For the pilaf
• heat the olive oil in a frying pan
• add the onion and chilli and fry for 2-3 minutes
• or until softened but not coloured. Add the ground turmeric
• season with salt and freshly ground black pepper and fry for one minute.
• Spoon the onions and chilli mixture into a deep ovenproof dish
• add the rice and stock and stir well. Cover with aluminium foil and place into the oven to cook for ten minutes
• or until all the water has been absorbed into the rice and the rice is tender.
• Blanch the peas in a pan of boiling salted water for 2-3 minutes
• drain and then add to the rice and stir in the butter. Grate the root ginger into a clean tea towel
• then squeeze the ginger juice into the rice and stir well. Discard the ginger flesh.
• To serve
• divide the pilaf among three serving plates
• top each mound of rice with a lamb chop and then drizzle over the salsa.