Name: Tandoori lamb with rice salad
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 1
Cuisine: asian
Ingredients: 102.30 gm medium tandoori paste; 62.50 ml plain yoghurt; 21.00 gm lemon juice; 880g lamb chop; canola oil cooking spray; mini naan breads, to serve; 200.00 gm Basmati rice; 1/4 tsp ground turmeric; 1 small red capsicum, finely chopped; 82.50 ml roughly chopped fresh mint leaves; 62.50 ml flaked almonds, toasted; 62.50 ml raisins, chopped; 36.40 gm olive oil; 42.00 gm lemon juice

Tandoori lamb with rice salad

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Prep Time:
35 minutes

Cook Time:
30 minutes

Total Time:
65 minutes

Ingredients:

102.30 gm medium tandoori paste
62.50 ml plain yoghurt
21.00 gm lemon juice
880g lamb chop
canola oil cooking spray
mini naan breads, to serve
200.00 gm Basmati rice
1/4 tsp ground turmeric
1 small red capsicum, finely chopped
82.50 ml roughly chopped fresh mint leaves
62.50 ml flaked almonds, toasted
62.50 ml raisins, chopped
36.40 gm olive oil
42.00 gm lemon juice

Instructions:

In a bowl, mix together tandoori paste, yogurt, and lemon juice. Add the lamb and make sure it's well coated. Cover and refrigerate for 30 minutes.
To make rice salad, bring 6 cups of water to a boil in a saucepan. Stir in rice and turmeric. Cover and cook for 10 to 12 minutes until tender. Drain. Toss rice with capsicum, mint, almonds, and raisins in a bowl. Mix oil and lemon juice in a jug, then pour over the rice mixture. Toss to combine.
Prepare your barbecue plate or chargrill by lightly spraying it with oil and heating it over medium-high heat. Take the lamb out of the tandoori mixture and grill it for 4 to 5 minutes on each side until it reaches your desired level of doneness. Serve the grilled lamb with rice salad and naan.

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