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Quick tandoori lamb with rice and naan

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

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

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes
Tandoori lamb with rice, naan, cucumber and spinach

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. Step 2

    Meanwhile, heat the rice in the microwave following packet directions.
  3. 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.
  4. 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.

Nutrition Information

PER SERVE

Energy: 3344kJ/800 Cals (38%)

Protein: 39g (78%)

Fat: 34g (49%)

Sat fat: 11g (46%)

Carb: 81g (26%)

Sugar: 10g (11%)

Fibre: 6g (20%)

Sodium: 1075mg (54%)

    Quick tandoori lamb with rice and naan

    Quick tandoori lamb with rice and naan
    • Serves4
    • Cook time5 minutes
    • Prep time10 minutes
    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
      Description

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

      Method
      1. 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.
      2. Step 2

        Meanwhile, heat the rice in the microwave following packet directions.
      3. 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.
      4. 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.