Step 1For 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.
Step 2Turn 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.
Step 3Pour 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.
Step 4Leave to cook for about 15 minutes, after this tgime check that the rice has absorbed all the water and that the grains are tender.
Step 5For 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.
Step 6Grill, pan-fry or barbecue the lamb cutlets over a high heat for 4-5 minutes on each side.
Step 7Garnish 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.
- 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
Not sure what to cook?
Sign up to the mailing list for more hassle free recipes
Find A Country Range Stockist
The Country Range brand is stocked exclusively by the 12 Members of the Country Range Group. These are all family owned, independent foodservice wholesalers located throughout the UK and Ireland.Find a Stockist