Today was one of those days: 10 hours of work; literally running several blocks, two trains, and up a few flights of stairs to an audition. Then I darted as fast as I could after work to Costco to pick up my contact lenses before they closed. On the train ride home all I could think about was one thing: DINNER! And I remembered…there was lamb and Mint Chutney waiting for me at home…ooooh so good.
Well, let me start from the beginning. This weekend I was planning to make my delicious Cilantro Mint Chutney to marinate some wild sockeye salmon in, then curling up on the couch to watch Working Girl with my good friend. The chutney didn’t get made and I couldn’t find my Working Girl dvd. However, we did settle for popcorn, wine, grapes, and Notting Hill…and an I OWE YOU for dinner.

Yesterday, after work, I decided to stop over analyzing my sides for today and make the Mint Chutney. I love this sauce. LOVE IT! 10 minutes (if I am being SUPER slow) and I have a tangy versatile sauce to turn into a marinade, dipping sauce, salsa, salad dressing or whatever my little taste buds can think of. This is a classic Bianca “Chop and Drop” sauce if there ever was one. Simple but ooh so flavorful.

How easy is it you ask? Throw cilantro, mint, garlic, onions, green chili peppers (Serrano, Jalapeno, Thai, etc), lemon juice, salt, coriander powder, and cumin into a food processor. Then just let that baby whirl this all into a smooth delicious green paste. Voila! Cilantro Mint Chutney. Traditionally speaking this Chutney wouldn’t contain cumin or coriander but, I love the zip they add.

So back to tonight. When I got home I raced to the kitchen. I seasoned the lamb with garlic powder, a dash of salt, cayenne pepper, coriander, cumin, and rosemary and then threw it into the waiting 450 degree oven.

While my lamb was getting happy in the oven I searched the fridge looking for a side dish. There was some asparagus left over from my Costco run…so why not use it? I cut the asparagus into bit size pieces with garlic, onions, and the mint cilantro sauce. Let that get all nice and juicy in a frying pan. Just when the asparagus became soft but still crunchy, I added some brown rice and gave it all a good stir. Voila: “Dinner is served!”

Check out the recipe and pictures below!

Cilantro Mint Chutney

2 large bunches of fresh Cilantro (don’t use frozen it won’t taste the same)!
2 small bunches of fresh mint
1/4 to 1/2 cup of peeled garlic
1/2 cup of lemon juice (concentrate) or 1/4 Cup of fresh lemon juice
1 tablespoon of course sea salt or kosher salt
1 to 2 large yellow or white onions
1-6 fresh chili peppers (depends on how spicy you like it)
1 tablespoon of ground coriander powder
1 tablespoon of whole cumin seeds

Make sure to wash the cilantro and mint very well. Cut off the stems and throw into the food processor.

Add all other ingredients
Give it a whirl

Place into ice cube trays and throw into the freezer

Once frozen into easy to use cubes….toss into a freezer bag

Voila! Mint Chutney for later!

Yummy Cilantro Asparagus Rice

1 cup of chopped Asparagus
1/2 cup of fresh chopped onion
2-4 cloves garlic
1 cup cooked brown rice
1/4 cup of water
1-2 cubes of cilantro mint chutney
1 teaspoon cayenne pepper (optional)
Salt to taste

Place asparagus, onions, garlic and water into frying pan.
Cook until soft but veggies still has a crunch
Add cilantro mint chutney and brown rice.
Cook until veggies are soft and chutney is well incorporated!