Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 1 cup basmati rice
- 8 lamb midloin chops
- 2tablespoons tikka masala paste
- 1 clove garlic
- 200grams Greek-style yoghurt
- 200grams Solanato tomatoes, halved
- 1 Lebanese cucumber, quartered lengthways, roughly chopped
- 1/4 bunch mint, leaves picked
- 1 lemon, halved
Nutrition per serving
3880kJ / 928Cal
3880 Kilojoules or 928 Calories
45% of daily energy intake*
Protein
55.8grams
Fat
70.2grams
Carbs
18.5grams
Sugars
6.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Succulent tikka masala lamb chops with fluffy basmati rice and fragrant mint and tomato salad, get this delicious dinner on the table in just 25 minutes.
Method
Step 1 of 4
Heat half of the oil in a medium saucepan over high heat. Add rice and cook, stirring, for 1 minute or until coated. Add 2 cups water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 10 minutes or until water absorbs and rice is tender. Stand, covered, until required.
Step 2 of 4
Meanwhile, rub lamb all over with paste. Heat remaining oil in a large frying pan over medium-high heat. Cook lamb for 3 minutes on each side for medium or until browned and cooked to your liking. Transfer to a plate. Cover loosely with foil and rest for 3 minutes.
Step 3 of 4
Combine garlic and yoghurt in a small bowl. Season.
Step 4 of 4
Place rice in a large bowl. Add tomato and cucumber and toss to combine. Season. Arrange rice mixture and chops on a serving tray. Top with mint leaves. Serve with lemon and yoghurt.
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