Indian-Spiced Lamb Steaks with Coconut-Cashew Basmati Rice Salad

I used this barbecue sauce on some pork ribs last week, which turned out great. We had all f this sauce left over, which I didn't want to go to waste. We picked up some lamb steaks and whipped some some coconut rice to accompany it. It turned out pretty good, and to be honest, I would be quite happy to use this barbecue sauce on anything off the grill. Both are Bobby Flay recipes.

FOR THE INDIAN-SPICED BARBECUE SAUCE
2 tablespoons olive oil
1 Spanish onion, coarsley chopped
6 cloves garlic, coarsely chopped
1 tablespoon ginger, peeled and grated
1 tablespoon cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 can chopped tomatoes
½ cup light brown sugar
3 tablespoons tamarind concentrate
1 jalapeno, coarsely chopped
¼ cup cilantro
salt and freshly ground black pepper
FOR THE RIBS
3x450 g racks of pork ribs
olive oil, for brushing
salt and freshly ground black pepper

FOR THE SAUCE
Heat the olive oil until almost smoking in a large saucepan over medium-high heat, and cook the onion and garlic until soft. 4 to 5 minutes. Add the gingerroot and cook 2 minutes. Add the spices and cook until the flavors have mellowed, an additional 20 minutes. Add the tomatoes and their juice, the brown sugar, tamarind paste. and jalapeno, and stir to combine. Cook until thickened, 30 to 40 minutes, stirring occasionally. Remove from the heat and add the cilantro. Place in a food processor and process until smooth. Season with salt and pepper. May be refrigerated, covered, up to 3 days; use at room temperature. Makes about 4 cups.

FOR THE RIBS
Preheat a gas grill heat to medium low. If using a charcoal grill, fill the entire grill with a shallow layer of charcoal and light the left outer edge only. As the fire moves from left to right, you will have consecutive areas of medium-low heat.

Brush the ribs on both sides with olive oil and season on both sides with salt and pepper. Grill with the cover closed until tender, 2 to 2 1/2 hours. During the last 15 minutes of grilling, baste with some of the Indian-Spiced Barbecue Sauce.

Remove from the grill and, if serving immediately, brush with more of the sauce, cut into single ribs, and place on a large platter.

The ribs may be grilled up to 1 day ahead and refrigerated, in which case do not brush them again as they come off the grill. Before serving, place on the grill until heated through. Remove from the grill, brush immediately with sauce, cut into single ribs, and place on a large platter.

Coconut-Cashew Basmati Rice Salad

4 tablespoons mild vegetable oil, such as canola
1 medium onion, halved and thinly sliced
1 clove garlic, chopped
1 tablespoon grated fresh ginger
Salt
2 cups basmati rice, rinsed several times with cold water and drained
1 (14-ounce) can unsweetened coconut milk
2 ¼ cups water
Freshly ground black pepper
½ cup raw cashews, halved
8-12 scallions, thinly sliced (1 cup)
½ cup grated fresh or shredded unsweetened dried coconut

Heat 3 tablespoons of the oil in a medium, heavy saucepan with a tight-fitting lid over medium-high heat. Add the onion, garlic, and ginger, sprinkle with salt, and cook, stirring, until soft, 4 to 5 minutes; do not brown. Add the rice and cook, stirring, for 2 to 3 minutes.

Meanwhile combine the coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice, season with salt and pepper, and bring to a boil. Reduce the heat to very low, cover tightly, and let cook undisturbed for about 20 minutes, until the rice is soft and has absorbed all of the liquid.

While the rice is cooking, heat the remaining tablespoon oil in a small pan over medium heat. Add the cashews and cook, stirring, until light golden brown. Drain on paper towels and season with salt.

When the rice is cooked, transfer it to a large serving bowl and fold in the scallions and coconut, fluffing the rice and breaking up any clumps. Season to taste with salt and pepper. Garnish with the cashews and serve hot or at room temperature. (The salad can be made a few hours in advance, covered, and set aside at room temperature.)