Lamb Tikka Rice Pilaf
Recipe: #31055
December 11, 2018
Categories: Lamb/Mutton, Indian, Potluck, Gluten-Free, No Eggs, Non-Dairy, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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