Indian Lamb with Spiced Rice and Chutney

Indian Lamb with Spiced Rice and Chutney

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 28, 2018.

Ingredients

Rice

  • 2 cups basmati rice
  • 1 pack spiced rice mix
  • 3 cups water

Lamb

  • 1 brown onion
  • 1 carrot
  • 1 courgette
  • 250g frozen peas
  • 600g lamb mince
  • 1 pack lamb spice mix
  • 2 cloves minced garlic
  • ½ cup water
  • Juice of ½ lemon

To Serve

  • 150g yoghurt
  • 100g Bombay tomato chutney
  • 1 bunch mint
  • 1 pack sliced almonds

Steps

  1. Cook rice Heat a drizzle of oil in a medium pot on medium heat. Cook rice and spiced rice mix, stirring for about 1 minute, until fragrant. Add first measure of 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.
  2. Prep veggies Thinly slice onion; grate carrot; dice courgette 1cm. Set aside separately.
  3. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion with 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 and cook for 2-3 minutes until fragrant.
  4. Add second measure of water and cook a further 3 minutes until mixture has thickened. Add courgette and peas and cook for 2-3 minutes until just tender. Add lemon juice and season.
  5. Serve rice topped with lamb, yoghurt and chutney. Sprinkle with mint leaves and almonds.

Nutritional Information

Energy 2487 kj
594 kcal
Protein 40.1g
Carbohydrate 49.6g
Fat 24.6g