Lamb & chickpea rice
No need to order takeaway when The Spice Tailor can help you create something this delicious in your own kitchen instead. Ready in just 35 minutes, you'll definitely be coming back for seconds of this flavour-packed dish.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 1 tsp sunflower oil
- 1 pack The Spice Tailor Rustic Rogan Josh
- 250g diced lamb leg steak
- 1 large carrot, diced
- 1 onion, chopped
- 300g basmati rice
- 700ml hot lamb or chicken stock
- 400g can essential Waitrose Chickpeas, drained and rinsed
- 150ml natural yogurt
- 2 tbsp The Spice Tailor Sweet Tamarind Chutni
- 1 tbsp Cooks' Ingredients Crispy Fried Onions
- 1 tbsp fresh coriander leaves
Heat the oil in a large saucepan and cook the spices from the curry pack for 20 seconds. Add the lamb, carrot and onion and cook for 5 minutes until softened, then add the base sauce and cook for a further 3 minutes.
Stir in the rice, stock, chickpeas and the main rogan Josh sauce then cover and cook gently for 12 –15 minutes until the rice is tender.
Meanwhile, ripple together the yogurt and tamarind chutni with a teaspoon.
Scatter the crispy onions and coriander leaves over the rice, and take the large saucepan to the table, or serve in four shallow bowls. Serve with a spoonful of the tamarind yogurt.
For fluffy grains of rice, try not to stir too much during cooking as this will release the starch and can make the rice sticky.
Typical values per serving when made using specific products in recipe