Enjoy a tasty recipe for Tandoori lamb with rice salad. Learn how to make a delicious dish of Tandoori lamb with rice salad.
Ingredients (serves 4)
1/3 cup medium tandoori paste
1/4 cup plain yogurt
1 tablespoon lemon juice
8 (880g) lamb midloin chops
canola oil cooking spray
mini naan breads, to serve
Rice salad
1 cup basmati rice
1/4 teaspoon ground turmeric
1 small red capsicum, finely chopped
1/3 cup roughly chopped fresh mint leaves
1/4 cup flaked almonds, toasted
1/4 cup raisins, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
Method
1. Combine tandoori paste, yoghurt and lemon juice in a bowl. Add lamb. Turn to coat. Cover and refrigerate for 30 minutes.
2. Make rice salad: Bring 6 cups of cold water to the boil in a saucepan over high heat. Add rice and turmeric. Cook, covered, for 10 to 12 minutes or until tender. Drain. Combine rice, capsicum, mint, almonds and raisins in a bowl. Combine oil and lemon juice in a jug. Pour over rice mixture. Toss to combine.
3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Remove lamb from tandoori mixture. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Serve with rice salad and naan.
Tip: To heat naan breads, wrap in foil and cook for 5 minutes, turning halfway, or until heated through.
Source
Super Food Ideas - February 2008, Page 77
Recipe by Cathie Lonnie
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