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Spiced red rice and lamb recipe

Spiced red rice and lamb recipe

3 ratings

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
  • Healthy

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)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2185kj
    520kcal     26%

  • Fat

    17g 25%

  • Saturates

    6g 28%

  • Sugars

    6g 7%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 60.7g Protein 33.1g Fibre 9g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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