lamb cutlets with chermoula rice

1 bunch coriander
2 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground tumeric
1 long fresh green chilli, seeded, chopped
1 brown onion, coarsely chopped
2 garlic cloves, chopped
1 tbs lemon juice
1 tbs extra v olive oil
12 (1.5 kg) lamb cutlets
1 1/2 cups basmati rice
2 1/2 cups water
200g green beans, thinly sliced
100g toasted slivered almonds
greek yoghurt, to serve

cut roots and stems from coriander and wash thoroughly, reserve 1/2 the leaves
place corriander roots, stems and 1/2 the leaves, paprika, cumin, corinander, tumeric, chilli, onion, garlic, lemon juice and oil in a food processor adn process until a smooth paste forms. season.
place lamb and 2 tbs of the chermoula paste in a large bowl adn toss to combine. set aside 5 mins
heat a large saucepan over med heat. add remaining chermoula. cook stiring 1-2 mins or until aromatic.
add rice adn stir to combine. add water adn bring to the boil. reduce heat to low adn cook, covered for 12 mins or until rice is tender adn liquid absorbed. add the beans and cover. set aside 5 mins.
meanwhile heat a char gril on high. add lamb adn cook 2-3 mins each side for medium. remove from heat and cover with foil. set aside 5 mins to rest.
add almonds adn reserved coriander leaves to the rice. gently stir with a fork.
spoon rice on serving plates. top with lamb and serve with yoghurt if desired.