Quick tandoori lamb with rice and naan

Make some magic in the kitchen with this Indian-style dish. Served with basmati rice and naan, it’s a filling family feed.

4

10m

5m

Ingredients

  • 2 tsp extra virgin olive oil
  • 500g Coles Graze Grass Fed Lamb Mince
  • 1/4 cup (75g) tandoori paste
  • 450g pkt microwavable basmati rice
  • 120g pkt Coles Australian Baby Spinach
  • 4 Coles Naan Breads, torn
  • 1 Lebanese cucumber, seeded, sliced
  • 1/2 cup (140g) Greek-style yoghurt
  • 2 tbs coconut flakes, toasted
  • 1/2 cup coriander sprigs
  • 25g butter, melted

Method

STEP 1

Heat the oil in a large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 2 mins or until browned. Add the tandoori paste. Reduce heat to medium-high and cook, stirring occasionally, for 3 mins or until mince is cooked through. Season.

STEP 2

Meanwhile, heat the rice in the microwave following packet directions.

STEP 3

Place spinach in a microwave-safe bowl. Partially cover and cook in the microwave on high for 1 min or until spinach wilts. Arrange the naan bread in a single layer on a microwave-safe plate. Heat in the microwave on high for 1 min or until the naan bread is heated through.

STEP 4

Divide the rice evenly among serving plates. Top with the mince mixture, spinach, cucumber and naan breads. Spoon a dollop of yoghurt over the mince mixture on the plates. Sprinkle with coconut and coriander. Drizzle the naan bread with butter and serve immediately.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.