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[MOCK]® Lamb Vindaloo, Wild Coconut Rice, Turmeric Yoghurt

Serves: 4

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    1. In a hot pan with a little oil, seal the mock lamb until coloured on both sides.
    2. Add the vindaloo paste and hyderabadi sauce and bring to the boil. Simmer for 15 minutes.
    3. Steam the rice for 20 minutes until cooked through.
    4. Mix the turmeric with the yoghurt.
    5. Toast coconut in an oven at 180°C for 2-3 minutes until coloured.
    6. Arrange on the plate as shown, topped with crispy shallots and red chilli, with rice on the side topped with coconut yoghurt.