The creamy red cabbage makes this a very different side dish
Ingredients (serves 4)
- 12 lamb fillets
- 2 cans coconut milk
- juice 2 small limes
- 1⁄4 cup olive oil
- 1 large Spanish onion, thinly sliced
- 1 teaspoon dried chilli flakes
- pinch ginger
- 1 small red cabbage
- cracked black pepper and salt
- 1 cup basmati rice, cooked
Place lamb fillets in large plastic bag and add a third of the coconut milk and juice from one lime. Seal the bag and store in the fridge until ready to use, shaking and turning occasionally.
Heat oil in frypan, sautéing the onion, chilli and ginger until onion is transparent. Meanwhile, trim, core and halve the red cabbage and slice into thin strips resembling fettucine. Add cabbage to pan in batches, until all cabbage is soft. Reduce heat and continue cooking for a further five minutes, covered. Remove lid and, stirring continuously, cook until cabbage is limp. Stir in remaining coconut milk and lime juice. Season with cracked black pepper and salt. Simmer the cabbage gently until the milk and juice takes on a creamy consistency.
Place the coated lamb fillets onto a griddle pan, barbecue grill or frypan and cook for approximately five to 10 minutes depending on your taste for rare, medium or well done. Place fillets on a cutting board and slice in halves. Assemble the dish by placing an egg-cup-full of basmati rice into the centre of a warmed plate. Surround the rice with the cabbage fettucine. Place six halved lamb fillets like spokes radiating from the inner circle of rice.
Feeding the Dinosaur Gene by Pam Mitchell and David Mitchell
Published by Wakefield Press, RRP $19.95