Indian-Spiced Lamb with Yellow Rice and Minted Yoghurt

Indian-Spiced Lamb with Yellow Rice and Minted Yoghurt

Ready in 25 minutesServes 4
This dish most recently appeared in My Express Bag on Sunday, January 15, 2017.

Our take on an Indian classic dish



  • 2¼ cups boiling water
  • ¼ teaspoon salt
  • 1½ cups basmati rice
  • ½ teaspoon turmeric
  • 1 courgette


  • ½ brown onion
  • 1 courgette
  • 1 carrot
  • 2 teaspoons ginger and garlic paste
  • 450g lamb mince
  • 1 tablespoon Indian spice mix
  • ¼ teaspoon salt
  • 1 tablespoon tomato sauce


  • 2 tomatoes
  • 2 tablespoons chopped mint leaves


  • 100g minted yoghurt


  1. a full kettle to the boil
  2. Add boiling water and salt to a medium pot, cover with a tight-fitting lid and bring back up to the boil. Add rice and turmeric, stir and return lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. While rice is cooking, prepare the rest of the meal. Grate first courgette and set aside. Grate onion, second courgette and carrot. Set all aside. Dice tomatoes 1cm and toss in a small bowl with mint and a drizzle of olive oil. Season to taste with salt and pepper and set aside.
  4. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion, second courgette and carrot for about 2 minutes, until softened.
  5. Add ginger and garlic paste, lamb mince, Indian spice mix and salt to pan. Cook, breaking up with a wooden spoon as it cooks, until browned and most of the meat juice has evaporated, about 6–7 minutes. Stir through tomato sauce then turn off heat.
  6. Fluff up cooked rice with a fork and stir through first measure of courgette.
  7. Spoon yellow rice onto plates and top with Indian-spiced lamb. Dollop over some minted yoghurt and tomato mint salsa.

Nutritional Information

Energy 2090 kj
500 kcal
Protein 32.3g
Carbohydrate 60.8g
Fat 13.3g