Egg Fried Mielie Rice with Lamb Chops
For the Lamb Chops:
4 Lamb Chops
2 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
2 Tbsp Coriander Seeds
1 tsp Smoked Paprika
Salt and Pepper to taste
For the Egg Fried Mielie Rice:
2 Tbsp Olive Oil
2 Carrots, peeled and chopped
¼ green Cabbage, shredded
2 cups Mielie Rice, cooked according to package instructions
1 tin KOO Whole Kernel Corn
1 tin KOO Red Kidney Beans
2 Eggs
1 Tbsp Unsalted Butter
Salt and Pepper to taste
To serve:
Fresh Basil
Start by marinating the lamb chops: Place a medium sized pan over medium to high heat. Add the coriander seeds and toast them in a dry pan for 3-4 minutes or until fragrant. Transfer to a pestle and mortar and grind into a fine powder. Place the lamb chops into a baking dish. Drizzle over the oil and Worcestershire sauce. Sprinkle over the ground coriander seeds, paprika and salt and pepper to taste. Allow to marinade for at least 1 hour or overnight in the fridge.
For the Egg Fried Mielie Rice: Heat oil in a large non-stick pan over medium- high heat. Add the carrots and cook until they begin to soften. Add the cabbage and stir together until softened. Add the garlic and reduce the heat. Add the mielie rice, KOO Whole Kernel Corn and KOO Red Kidney Beans and stir together until fully incorporated. Whisk the eggs and pour into a separate non-stick pan over medium heat with a tablespoon of butter. Season to taste with salt and pepper and scramble the eggs. Remove from the pan and roughly chop. Add the eggs to the mielie rice and gently fold in. Season to taste with salt and pepper and remove from the heat.
Grill the lamb chops in a griddle pan over medium to high heat for 3-4 minutes per side. Remove from pan and allow to rest for 5 minutes. Serve the lamb chops along with the mielie rice and garnish with fresh basil.
For the zesty cumin yoghurt dip: In a dry non-stick pan toast cumin seeds over medium to low heat, occasionally tossing the seeds in the pan for about 3 minutes, remove from the pan allow it to cool down. In a medium bowl combine yoghurt, toasted cumin seeds and lime zest and season with salt.
Assembly: Spoon chili con carne into a serving bowl and garnish with fresh micro basil leaves. Serve with nacho chips, zesty cumin yoghurt & salsa on the side. Enjoy!