Indian rice salad with lamb chops
easy
45 mins
45 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 1 green and red peppers (approx. 200 g each)
- 2 (250 g each) ripe mangoes
- 1 Lettuce
- 125 g Low-fat curd
- 75 g Salad mayonnaise (50 % fat)
- 7-10 Tbsp Pepper
- 1 TEASPOON Curry
- 1 pinch Sugar
- 8 (approx. 600 g) Lamb chops
- 3 TABLESPOONS Oil
- 7-10 Tbsp some parsley leaves
Directions
- 1
Cook the rice in boiling salted water for about 18 minutes. In the meantime, clean, wash and cut the peppers into pieces. Peel the mango, cut the flesh from the stone in thin slices.
- 2
Clean, wash and pluck the salad into bite-sized pieces. Mix curd and mayonnaise, season with salt, pepper, 3/4 teaspoon curry and sugar. Pour rice onto a sieve, rinse briefly with cold water and drain well.
- 3
Wash the meat and dab dry. Heat the oil in a pan and fry the chops on medium heat for about 4 minutes on each side. Season with salt and pepper. Arrange half of the mango wedges and salad leaves on plates.
- 4
Cut remaining mango slices in half again crosswise, mix with rice and paprika and arrange on the salad with the chops. Add curry mayonnaise and sprinkle with the rest of the curry. Serve garnished with parsley.
Nutrition Facts
600 kcal
60 g
24 g
38 g
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