Jamie's 15 Minute Meals: Lamb Lollipops with Curry Sauce and Rice andPeas

This was deceptively easy, the recipe looked very complicated but wasn't at all. I've find that a lot with these Jamie recipes, the ingredients list is very long but the recipe is really simple if needing quick work to get everything ready on time. This one was absolutely delicious and just the idea of lamb lollipops is so cool! I am still a bit dubious about adding uncooked lentils to the rice and then only cooking them for five mins but it doesn't seem to have done me any harm!

Lamb Lollipops with Curry Sauce and Rice and Peas

(from Jamie's 15 Minute Meals)

(Serves 4)

Rice and Peas
300g basmati rice
8 cloves
40g dried red split lentils
300g podded raw or garden peas

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

Curry sauce
2 tbsp korma paste
1 400g tin of light coconut milk
1 lemon

Garnishes
2 uncooked poppadoms
fat-free natural yoghurt

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.

Put the korma paste and coconut milk into the other frying pan with the juice of 1/2 a lemon, stir together, bring to the boil and simmer for five minutes, then turn the heat off. Mix the lentils into the rice. Trim and slice the spring onions, chili, peeled ginger and peppers, then toss in with the lamb. Stir the peas into the rice and lentils.

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.