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Indian Lamb Cutlets with Spiced Rice
Cooking Time 15 min Minutes
Ingredients
13
Portions
4
Ingredients
13 Total- 1 tsp Country Range Cumin Seeds, lightly crushed
- 2 cardamom pods, lightly crushed
- 2 tbsp groundnut oil
- 275 ml Country Range Basmati Rice
- ½ tsp Country Range Ground Turmeric
- 1 stick Country Range Cinnamon Stick
- 1 Country Range Bay Leaf
- 1 lime (juice and rind)
- 2 tsp Country Range Tandoori Spice
- 70 g Country Range Natural Yogurt
- 2 tsp brown sugar
- 8 whole lamb cutlets
- 4 tbsp fresh coriander leaves, roughly chopped
Method
-
1
Step 1
For the spiced rice, warm a heavy based pan over a medium heat. Add the crushed cumin seeds and cardamom pods, increase the heat and toss the seeds around for about 1 minute to dry roast them and draw out the flavour. -
2
Step 2
Turn the heat back to medium and add the oil. Stir in the ricer and gently turn the grains in the pan until they are coated in the oil. -
3
Step 3
Pour 1 pint of boiling water into the pan. Add the turmeric, cinnamon stick and bay leaf and stir once. Cover the pan with a lad and turn the heat down to the lowest setting. -
4
Step 4
Leave to cook for about 15 minutes, after this tgime check that the rice has absorbed all the water and that the grains are tender. -
5
Step 5
For the lamb, mix the lime juice and rind, tandoori spice, yoghurt and sugar in a bowl. Cover the cutlets with the sauce and allow to marinate for 30 minutes to 1 hour. -
6
Step 6
Grill, pan-fry or barbecue the lamb cutlets over a high heat for 4-5 minutes on each side. -
7
Step 7
Garnish with fresh coriander and serve with the spiced rice and a selection of vegetables such as griddled baby aubergine, okra, green beans and slices of red onion.
Ingredients
13 Total- 1 tsp Country Range Cumin Seeds, lightly crushed
- 2 cardamom pods, lightly crushed
- 2 tbsp groundnut oil
- 275 ml Country Range Basmati Rice
- ½ tsp Country Range Ground Turmeric
- 1 stick Country Range Cinnamon Stick
- 1 Country Range Bay Leaf
- 1 lime (juice and rind)
- 2 tsp Country Range Tandoori Spice
- 70 g Country Range Natural Yogurt
- 2 tsp brown sugar
- 8 whole lamb cutlets
- 4 tbsp fresh coriander leaves, roughly chopped
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