Lamb chops curry

3_06120 LAMB CHOPS CURRY INGREDIENTS for 4 PEOPLE, 8 costelette lamb 300 g basmati rice, 2 onions, 250 g of natural yoghurt, 60 g of curry paste, 2 sprigs of mint, 60 g almond flakes, 3 tablespoons olive oil, salt and pepper. Peel and chop the onions and brown them in a pan in hot oil. Add 200 g of yogurt, 2 tablespoons of curry paste and cook 2 minutes on a moderate flame, stirring regularly. Pour the rice and 40 cl of water. Bring to a boil, lower the heat and cook 15 minutes, until the water is completely evaporated and the rice well cooked. Brush the chops with the rest of the pasta curry, place in a baking pan and let stand 8 minutes. Heat the rest of the oil and cook the chops 2 minutes per side. Wash the mint leaves and tamponatele with kitchen paper. Cut the threads with scissors. Lightly toasted almond threads. Stir half the mint leaves with rice and stir; Add remaining yoghurt and mix. Sprinkle with the almonds, add salt. Serve the chops on a bed of rice. 3