Tandoori Lamb with Rice
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Tandoori Lamb with Rice
Category
Meat and Poultry
Ingredients
- 2 teaspoons Fustini's Garlic olive oil, plus more for drizzling
- 1 pound ground lamb
- 1/4 cup tandoori paste
- Kosher salt and freshly ground black pepper
- 2 cups basmati rice
- 5 oz fresh baby spinach
- 4 large naan bread slices
- 1 cucumber, seeded, sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons coconut flakes, toasted
- 1/2 cup coriander sprigs (or ground garam masala)
Ingredients
Directions
- Heat the olive oil in a large frying pan over high heat. Add the ground lamb and cook, stirring with a wooden spoon to break up lumps, for 2 mins or until browned. Add the tandoori paste. Reduce heat to medium-high and cook, stirring occasionally, for 3 mins or until mince is cooked through. Season with salt and pepper.
- Meanwhile, cook the rice, following packet directions.
- Move the meat mixture over to the side of the pan creating room for the spinach. Add the spinach to the side and cook until wilted. Warm the bread via the oven on warm or a microwave.
- Divide the rice evenly among serving plates. Top with the meat mixture, spinach, cucumber and naan bread. Spoon a dollop of yogurt over the meat mixture on each plate. Sprinkle with coconut and coriander. Drizzle the naan bread with more olive oil and serve immediately.
Recipe Note
For more heat, substitute the Cayenne Crush olive oil.