This is one of the simplest and most tasty dishes I've made in a while! The perfect weeknight dinner. Of course you could get fancy with the spices and make your own madras paste if you felt like it and had the time, but I took the easy (and quick) path with a store bought one.
4 lamb cutlets
1/4 cup light sour cream
1 tbsp madras curry paste
1/2 cup basmati rice
1 small yellow capsicum, diced
2 spring onions, finely sliced
1/4 cup fresh coriander, chopped
1 lime, juiced
Sea salt & cracked pepper
Combine the sour cream and curry paste in a bowl, add the lamb cutlets and toss well to coat. Cover and leave to marinate in the fridge for one hour.
Cook the rice according to packet directions, then transfer to a large bowl and refrigerate.
Meanwhile cook the lamb on a hot grill for approximately 4 minutes on each side (for medium), then remove from the heat and allow to rest in a warm spot.
Combine the cooled rice, capsicum, coriander and lime juice, season well with salt and pepper then spoon onto serving plates. Arrange the lamb cutlets on top and garnish with extra lime wedges.