Marsala spiced lamb with coconut rice

Glynn Purnell turns lamb cutlets into a deliciously spicy but not hot family meal
By Glynn Purnell
Marsala spiced lamb with coconut rice
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes plus 2 hours marinating time
  • Effort: easy


  • 1/4 sticks cinnamon
  • 1 tsp fenugreek seeds
  • 1/2 tsp fennel seeds
  • 1 1/2 tsp black mustard seeds
  • 5 whole cloves
  • 1 tsp coriander seeds
  • 1 1/2 tsp cumin seeds
  • 12 lamb cutlets

For the coconut rice

  • 200 g basmati rice
  • 70 g butter
  • 1 small (50g) onion, finely chopped
  • 400 ml can coconut milk
  • 200 ml milk

To serve

  • pickled carrots
  • shoots of coriander
  • lime juice


1. Put all the spices into a blender and grind into a powder.

2. Put the lamb cutlets into a ziplock freezer bag, add the ground spice and shake until the lamb is well coated. Seal the bag and leave to marinate for 2 hours.

3. For the coconut rice: preheat the oven to 180C/160C fan/gas 4. Wash and drain the rice.

4. Melt 40g of the butter in a flameproof, ovenproof dish until foaming, then fry the onion for 2-3 minutes, or until softened. Add the rice and stir, using a wooden spoon, until the rice is coated in the butter.

5. Combine the coconut milk and milk in a separate saucepan, bring to the boil, then remove from the heat and pour over the rice. Stir well and season with a pinch of salt.

6. Cover the dish with a lid and bake in the oven for 12-15 minutes, or until the rice has absorbed all of the liquid and is al dente. Cut up the remaining butter and dot over the rice, then cover with a lid and allow to melt for a few minutes before fluffing up the grains with a fork.

7. Pan fry or grill the cutlets over a medium heat until cooked but still pink in the middle.

8. Serve the cutlets with the coconut rice and a dollop of carrot pickle. Squeeze over a little lime juice and garnish with coriander shoots

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