Lamb Tikka Rice Pilaf

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (401.5 g)
  • Calories 1343
  • Total Fat - 66.7 g
  • Saturated Fat - 22.4 g
  • Cholesterol - 163 mg
  • Sodium - 357.8 mg
  • Total Carbohydrate - 137.5 g
  • Dietary Fiber - 5.3 g
  • Sugars - 24.9 g
  • Protein - 44.9 g
  • Calcium - 173.7 mg
  • Iron - 5.3 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.3 mg

Step 1

Heat a large, oiled non-stick frying pan over a high heat and add lamb in two batches and cook for about 3 minutes on each side, or until cooked to your liking and then remove and cover to keep warm.

Step 2

Add 2 tablespoons curry paste and 1 1/2 cups washed rice to same pan and cook, stirring for about 1 minute, or until fragrant. Add 3 cups stock and season with salt and pepper and bring to boil and simmer, covered, for 10 minutes.

Step 3

Chop broccolini into 3cm lengths and stir into rice and cook for a further 3 to 5 minutes or until rice and broccolini are tender.

Step 4

Thickly slice lamb and serve over rice with tzatziki (optional).

Tips & Variations


No special items needed.