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Quick tandoori lamb with rice and naan recipe
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Spiced tandoori lamb with rice, salad, and naan.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 500g Graze Grass Fed Lamb Mince
  • 75g tandoori paste
  • 450g pkt microwavable basmati rice
  • 120g pkt Baby Spinach
  • 4 Naan Breads, torn
  • 1 Lebanese cucumber, seeded, sliced
  • 140g yoghurt
  • 8.80 gm coconut flakes, toasted
  • 125.00 ml coriander sprigs
  • 25g butter, melted
Instructions:
  • Start by heating oil in a large frying pan over high heat until sizzling. Add in the mince, breaking up any lumps with a wooden spoon, and cook for 2 minutes until browned. Mix in the tandoori paste, then reduce the heat to medium-high. Let it cook for 3 minutes, stirring occasionally, until the mince is fully cooked. Lastly, season to your liking.
  • Microwave the rice according to the instructions on the packet.
  • Place fresh spinach in a microwave-safe bowl and heat until wilted. Arrange naan bread in a single layer on a microwave-safe plate and heat until warmed through.
  • Serve the rice on plates, layer with mince mixture, spinach, cucumber, and naan breads. Add a dollop of yoghurt on top of the mince, sprinkle with coconut and coriander. Drizzle naan bread with butter and serve hot.

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