Ginger spiced lamb cutlets with turmeric, carrot and coconut rice - Better Homes & Gardens Australia

Ingredients

• 12 (800g) french-trimmed lamb cutlets (see Cook’s Tip)
• 1 Tbsp finely grated fresh ginger
• 2 garlic cloves, crushed
• 1/4 cup extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 1 brown onion, chopped
• 1 tsp ground turmeric
• 1 1/2 cups basmati rice
• 2 1/4 cups water
• 165ml can coconut milk
• 1 bunch dutch (baby) carrots, scrubbed, halved
• 1/4 cup chopped coriander, plus extra sprigs to serve
• Roasted tomato sauce
• 2 tomatoes
• 1 red capsicum
• 2 garlic cloves, unpeeled
• 1 Tbsp extra virgin olive oil
• 1 long red chilli, roughly chopped
• 1/3 cup blanched almonds, toasted
• 2 tsp sherry vinegar