Indian Lamb with Spiced Rice and Chutney
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, October 28, 2018.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, October 28, 2018.
Ingredients
Rice
- 1 pack spiced rice mix
- 2 cups basmati rice
- 3 cups water
1 brown onion
- 1 carrot
- 1 courgette
- 1 pack lamb mince
- 1 pack lamb spice mix
- 2 cloves minced garlic
- ½ cup water
- 250g frozen peas
- Juice of ½ lemon
To Serve
- 150g yoghurt
- 1 pack Bombay tomato chutney
- ½ bunch mint
- 1 pack sliced almonds
Steps
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Cook rice Heat a drizzle of oil in a medium pot on medium heat. Cook spiced rice mix for about 1 minute, until fragrant. Add rice, water and ½ tsp salt to pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
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Prep veggies Thinly slice onion; grate carrot; dice courgette 1cm. Set aside separately.
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Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and 1 tsp salt for about 3 minutes, until starting to soften. Add lamb mince and cook for about 5 minutes, stirring, until browned. Add lamb spice mix, garlic and carrot to the pan and cook for 2-3 minutes, until fragrant.
-
Add water and cook a further 3 minutes, until mixture has thickened. Add courgette and peas and cook for 2-3 minutes, until just tender. Stir through lemon juice and season to taste.
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Serve rice topped with lamb, a drizzle of yoghurt and a dollop of chutney. Sprinkle with picked mint leaves and almonds.
Nutritional Information
Energy |
2456 kj 587 kcal |
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Protein | 44.6g |
Carbohydrate | 51.3g |
Fat | 20.8g |