Curried lamb with rice pilaf recipe

Photo: Curried lamb with rice pilaf recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Curried lamb with rice pilaf Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Curried lamb with rice pilaf .

Savour lamb cutlets on a bed of aromatic rice.

Ingredients (serves 4)

2 tbs sunflower oil
1 onion, thinly sliced
1/2 cup (140g) thick Greek-style yoghurt
2 tbs Madras curry paste (see note)
1 cup (200g) basmati rice
1/4 cup chopped mint leaves, plus extra sprigs to serve
12 French-trimmed lamb cutlets
1/2 cup (40g) flaked almonds, lightly toasted

Method

Heat 1 tbs oil in a saucepan over medium-low heat and add the onion. Cook, stirring, for 5-6 minutes until softened. Remove half the onion with a slotted spoon and set aside. Add 1/4 cup (70g) yoghurt and 1 tbs curry paste to the pan and cook, stirring, for 2 minutes or until combined. Add the rice, stirring to coat the grains, then add 11/2 cups (375ml) cold water and increase heat to medium. Bring to the boil, then cover with a lid, reduce heat to low and cook for 25 minutes or until the liquid is absorbed and the rice is cooked. Remove from heat and stand, covered, for 5 minutes, then stir through the chopped mint and season.

Meanwhile, heat remaining 1 tbs oil in a frypan over medium-high heat and cook cutlets, in batches, for 2 minutes on each side. Brush each side with the remaining 1 tbs curry paste and cook for a further 1 minute on each side. Transfer the cutlets to a plate and rest, loosely covered with foil.

To serve, spread the rice on a serving platter and top with lamb and reserved onions. Drizzle with the remaining 1/4 cup (70g) yoghurt, garnish with almonds and extra mint sprigs, and season.

Notes

Madras curry paste is available from selected supermarkets.

Source
delicious. - March 2012, Page 77
Recipe by Valli Little

More Rice Recipes:

Artichoke and saffron risotto
Smoked salmon & lemon risotto
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine. 


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Peppers baked with lamb & rice recipe

Photo: Peppers baked with lamb & rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Peppers baked with lamb & rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Peppers baked with lamb & rice. 

A great-value idea that will easily serve a family or friends for a casual supper.

Easy
Serves 4
Ready in 1 hour 20 minutes 

Ingredients

400g lean minced lamb
olive oil
1 large onion , sliced
2 garlic cloves , sliced
½ tsp cinnamon
½ tsp ground cumin
½ tsp dried oregano
a pinch chilli flakes (optional)
150g cooked basmati rice (use a pack of microwaveable or cook 75g raw rice and cool)
1 tbsp tomato purée
200ml chicken stock
2 tbsp flat-leaf parsley , chopped
4 tbsp pine nuts
4 green, yellow or red peppers

Method

Heat the oven to 200C/fan 180C/gas 6. Cook the lamb in 1 tbsp of oil in a non-stick pan until browned. Add the onion and garlic and cook until soft. Stir in the cinnamon, cumin, oregano and chilli flakes.

Add the cooked rice and tomato purée, then pour in half the chicken stock. Stir in the parsley and pine nuts and season. Halve the peppers and remove seeds and membrane. Spoon in the lamb and rice mix. Sit in a baking dish, pour round the rest of stock, cover with foil and bake for 45 minutes. Take off the foil and cook for another 10 minutes or until the peppers are tender.

Nutrition per serving

388 kcalories, protein 24g, carbohydrate 24.1g, fat 22.4 g, saturated fat 7.1g, fibre 3.5g, salt 0.66 g

Recipe from olive magazine, November 2009. 

More Rice Recipes:                     

Baked Chicken and Rice With Black Beans
Basmati rice, coconut milk and hazelnut cakes
Wild rice salad with wasabi dressing
Caribbean goat with rice and peas
Bacon and rice
Turkey, Basmati and Wild Rice Casserole 

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Caribbean goat with rice and peas recipe

Photo: Caribbean goat with rice and peas recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Caribbean goat with rice and peas recipe. Enjoy our collection of rice recipes and learn how to make Caribbean goat with rice and peas.   

Recipe facts:
3Takes: 0 mins to prepare and 1 hr 30 mins to cook
Serves: 6 

Ingredients: 

250g (9oz) - easy cook rice
400g can - Green pigeon peas or Black eyes peas
400g can - coconut milk
2kg/ 4.4lb - goat meat, cut into chunks, with bone in (by butcher) (or lamb)
2 cloves - garlic, crushed
2tbsp - all-purpose seasoning
3tbsp - vinegar
1 - scotch bonnet pepper, deseeded and chopped (or chilli)
2tbsp - cooking oil
1tbsp - curry powder
2 - onions, chopped
1tsp - grated ginger

First you must season the meat with the garlic, salt or all-purpose seasoning, vinegar along with the hot pepper.
Allow for meat to marinate for at least 1 hour. Heat oil, curry powder and meat and brown
Next add the remaining ingredients. Cover and simmer over low heat till the meat is tender. Adjust seasoning. Serve on top of rice.
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

TESCO realfood

More Rice Recipes:                     

 

Bacon and rice 

Turkey, Basmati and Wild Rice Casserole  

Seared Sea Scallops 

Chicken and Seafood Gumbo  

Cajun-spiced fish with basmati rice 

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice    

 

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Lamb curry with Thai rice recipe

Photo: Lamb curry with Thai rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lamb curry with Thai rice Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Lamb curry with Thai rice. 

Recipe facts:
Makes: 20 mins to prepare and 40 mins to cook
Serves: 4

Ingredients
50ml groundnut oil
450g Tesco diced lamb
1 large onion, finely sliced
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
½tsp red chilli flakes
1tbsp fish sauce
1tbsp soft light brown sugar
juice of 2 limes
250ml lamb stock
salt
pepper
a few chive stalks, roughly chopped
200ml jasmine rice, rinsed in several changes of cold water, then drained
Combine the ground spices, ginger, garlic, fish sauce, sugar, lime juice and seasoning in a mixing bowl. Whisk until the sugar has dissolved. Add the diced lamb to the mixture and leave to marinade for at least 30 minutes. Remove the lamb from the marinade when you are ready to cook; reserve the marinade for later.

Heat the groundnut oil in a large casserole dish or wok and heat over a high heat until hot. Sear the lamb for 2-3 minutes, stirring occasionally. Lower the heat and add the onion, stirring well. Add the reserved marinade and the lamb stock, stir well and bring to a simmer. Simmer the lamb for 20 minutes until soft and the sauce has reduced.

Meanwhile, place the drained rice, hot water and a little salt in a large saucepan. Bring to the boil over a high heat, then cover with a tight-fitting lid and reduce to a gentle simmer. Simmer for 15-20 minutes until the rice is tender. Remove the rice from the heat and keep covered with the lid for 5 minutes. Fluff with a fork when ready to serve then spoon into bowls. Top with the lamb curry.

Garnish with chopped chives and chive stalks before serving. 

More Rice Recipes:          

Thai red curry and chicken rice 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad   

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California Wild Rice and Lamb Shanks Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try California Wild Rice and Lamb Shanks recipe. Enjoy quick & easy rice recipes and learn how to make California Wild Rice and Lamb Shanks.  

This hearty dish featuring California Lamb Shanks is both exotic and affordable.

2       Two large California Lamb Shanks
3/4     tsp. Salt
1/4     tsp. Cayenne pepper
1       Tbl. Canola oil
1        large Onion, chopped
1 1/2  cups Water or chicken broth
1        pinch Saffron threads
1 1/2  large Carrots cut in 1/4 thick rounds
1        small Sweet potato, peeled and cut in 1/2 inch pieces
3/4     tsp. Ground ginger
1/8     tsp. Cinnamon
2/3     cup Pitted dates, cut in half
1/2     cup Dried apricots, cut in pieces
1/4     tsp. Ground nutmeg
1 1/2  cups California Wild Rice
4 1/2  cups Water

Lamb meatball & pea pilaf recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lamb meatball & pea pilaf recipe. Enjoy quick & easy rice cooking recipes and learn how to make Lamb meatball & pea pilaf.

Meatballs aren't just for pasta dishes. Experiment with this tasty pilaf - a winner for any meatball fan.

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Freezable
Low-fat
Raw or cooked meatballs only

Ingredients

400g pack lean minced lamb
3 garlic cloves , crushed
2 tsp cumin
300g basmati rice
enough lamb or vegetable stock to cover the rice, from a cube is fine
300g frozen peas
zest 2 lemon , juice of 1

FOR THE CUCUMBER YOGURT

1⁄2 cucumber , finely chopped or grated
150ml pot mild natural yogurt
small bunch mint , leaves torn

Method

1. Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls - it's easier if you wet your hands. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through. Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.

2. Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender. Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.

Tip

For an even healthier version, substitute the lamb for turkey mince - it's a good source of protein and low in saturated fat.

Nutrition per serving

496 kcalories, protein 33g, carbohydrate 72g, fat 10 g, saturated fat 4g, fibre 4g, sugar 5g, salt 1.34 g

Recipe from Good Food magazine, July 2008. 

More Rice Recipes:

Fish with rice noodle cakes
Brown rice and tuna salad
San choy bau rice paper rolls
Creamy chocolate rice pudding
Pork rice paper rolls
Five spice chicken and fried rice

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Grilled lamb with wintry rice salad

A taste-packed and super healthy supper. Leftovers are great for lunch, too

Ingredients

2 red onions
1 tsp cinnamon
1 tbsp olive oil
400g lean lamb steak
140g wild and basmati rice
handful mint , chopped
handful parsley , chopped
120g pack fresh pomegranate seeds
50g chopped pistachios
50g dried cranberries
juice ½ orange
juice ½ lemon

Method

1. Grate 1 onion into a shallow dish, add the cinnamon and ½ tbsp olive oil, then mix. Place the lamb steaks in the dish, rub in the marinade, then cover and set aside while you make the rice.

2. Place the rice and 600ml water in a pan. Bring to the boil, then turn down and simmer, covered, until all the water has evaporated - about 20 mins. Take off the lid and cool. Finely chop the remaining red onion and mix into the rice along with the herbs, pomegranate, pistachios and cranberries. Finally mix in the orange and lemon juice, the remaining olive oil and season well.

3. Remove the lamb from the marinade, shaking off any excess. Griddle for about 5 mins on each side, depending on how you like your meat, and serve with a big spoonful of rice.


Nutrition per serving:
493 kcalories, protein 36g, carbohydrate 47g, fat 19 g, saturated fat 5g, fibre 3g, sugar 17g, salt 0.21 g

Recipe from Good Food magazine, November 2009. 

More Rice Recipes:

Brown rice and macadamia salad
Wild Rice and Cucumber Salad
Lamb steak with fig & carrot rice salad
Herb Crusted Lamb Chops with Mediterranean Rice
Middle Eastern Rice & lamb salad  

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Herb Crusted Lamb Chops with Mediterranean Rice Recipe

The rice recipe blog invites you to try a delicious dish of Herb Crusted Lamb Chops with Mediterranean Rice.

Yield: Makes 4 Servings

Ingredients

3 tablespoons olive oil, divided
1 tablespoon shallot, minced
1 tablespoon garlic, minced
1 cup Mahatma® or Carolina® Basmati or Jasmine Rice
1/2 cup dry white wine
8 lamb chops
salt and pepper
4 tablespoons parsley, minced
1 tablespoon sage, minced
1 tablespoon rosemary, minced
1 tablespoon thyme, minced
1/2 cup red bell pepper, diced
1/2 cup black olives, pitted and chopped
1/2 cup feta cheese, crumbled
2 tablespoons mint, chopped

Preparation

Heat oven to 450°F. In a medium pan, heat 1 tablespoon oil over medium heat. Sauté shallots and garlic for 30 seconds. Add Basmati or Jasmine rice and stir for 1 minute. Pour in wine and cook, stirring frequently, until wine is absorbed. Add 2 cups of water, cover pan, and reduce heat to low. If preparing using Basmati Rice, simmer 20 minutes (or 15 minutes for Jasmine Rice ), or until all water is absorbed. Rub lamb chops with salt and pepper and remaining olive oil. Combine parsley, sage, rosemary and thyme. Press both sides of seasoned lamb chops with the herb mixture. Place chops on a foil-lined sheet pan and roast in the oven for 8 minutes, or until cooked to desired temperature. When rice is cooked, stir in bell pepper, olives, cheese, and mint. Season with salt and pepper, if desired. Arrange serving of rice on plate and top with two chops each.

Mahatma® and Carolina® Rice, MARCH 2010

Lamb stir-fry with coconut rice - Middle Eastern Rice & lamb salad - Tandoori lamb with rice salad

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Teriyaki lamb with sesame rice recipe

Enjoy cooking the best rice recipe and learn how to make delicious Teriyaki lamb with sesame rice.

Ingredients (serves 4)

1/2 cup teriyaki marinade
500g lamb leg steak
1 tablespoon peanut oil
1 1/3 cups long-grain rice
2 tablespoons sesame seeds
1/4 cup finely chopped chives
3 carrots, peeled

Method

1. Pour marinade into a shallow ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate for at least 2 hours, or overnight if time permits.

2. Preheat oven to 200°C. Heat oil in a large non-stick frying pan over high heat until hot. Add lamb. Cook for 2 minutes each side or until browned. Transfer to a roasting dish. Roast for 15 minutes for medium or until cooked to your liking. Cover. Stand for 10 minutes. Slice.

3. Meanwhile, cook rice, following absorption method on packet.

4. Wipe frying pan clean. Heat over medium heat. Add sesame seeds. Cook, shaking pan, for 2 to 3 minutes or until golden. Stir sesame seeds and chives through rice. Cover to keep warm.

5. Run a vegetable peeler down length of carrots to form ribbons. Wash carrot ribbons. Place into a freezer bag. Twist top to secure. Microwave for 1 to 2 minutes on HIGH (100%) power or until just tender. Drain.

6. Spoon rice onto plates. Top with lamb and carrots. Season with pepper. Serve.

Notes
Teriyaki marinade is thicker than teriyaki sauce. Look for it with the other sauces in your supermarket.

Source
Super Food Ideas - March 2005, Page 63 - Recipe by Dixie Elliott

Lamb steak with fig & carrot rice salad - Lamb stir-fry with coconut rice recipe - Middle Eastern Rice & lamb salad

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