Spiced red rice and lamb recipe
There are thousands of different types of rice, all with unique flavours and textures. Red rice has a mild, nutty taste that pairs brilliantly with this fiery spiced lamb dish. Warmed with cumin and chilli, and balanced with cool tzatziki, this dish delivers a mighty flavour-kick.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook, plus resting
- 520 calories / serving
Ingredients
- 1.3ltrs chicken stock, made with 1 stock cube
- 300g red rice
- 1 tbsp olive or vegetable oil
- 2 red onions, finely sliced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp ginger and garlic paste
- 200g cherry tomatoes, halved
- ½ broccoli, cut into small florets
- 450g pack lamb leg steaks
- 1 lemon, juiced
- 15g flat-leaf parsley, chopped
- 1 red chilli, ½ finely chopped, ½ sliced into rings
- Greek-style yogurt or tzatziki, to serve (optional)
Each serving contains
- Energy
- 2185kJ 520.0kcal
- Fat
- 17g
- Saturates
- 6g
- Salt
- 1.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 60.7gProtein 33.1gFibre 9.0g
Method
- Bring the stock to a rolling boil in a large pan. Add the rice; boil for 30-35 mins until tender. When the stock’s almost absorbed, reduce the heat to low.
- Meanwhile, heat the oil in a large, deep frying pan over a medium heat. Fry the onion and spices for 5 mins, then add 1 tbsp garlic and ginger paste and a splash of water; cook for 10 mins. Add the tomatoes, broccoli and a little water and increase the heat to high. Cook for 5 mins until the broccoli is just cooked. Stir in the rice and set aside.
- Meanwhile, heat a nonstick frying pan until very hot. Rub the remaining garlic paste and some seasoning over the lamb, then sear for 3 mins each side for medium rare or 4 mins each side for well done. Rest on a board for 5 mins, then slice.
- Stir the lemon juice, parsley and chopped chilli into the rice. Serve with the lamb, garnished with sliced chilli, and yogurt or tzatziki, if you like.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
