For me there's something about lamb. Maybe it's because we only had it infrequently when growing up. Maybe it's because when you cook it right you get a meat that's incredibly tender. Maybe it's because it adds such a depth of flavour to a meal all buy itself. Whatever it is some of my favourite dishes are lamb ones. This dish is something we eat all the time. It's a big winner with both of us both for the flavour and for the ease with which it comes together. The tandoori coupled with the spiced rice mix together during cooking to make a blending of sweet and spice which is fantastic. And it all comes together in the time it takes to cook the rice, awesome.
Tandoori Lamb with Sweet Onion Rice
Adapted from Donna Hay's No Time to Cook
400gr lamb forequarter roast (cubed)
2 medium brown onions (cut into wedges)
5 cloves garlic (sliced)
3/4 tsp ground cumin1/2 tsp garam masala
1 cup long grain rice
2 cups chicken stock
3 tsp tandoori paste
1 green capsicum (diced)
1/4 tsp extra cumin
1/4 tsp extra garam masala
In a saucepan heat 1 tbsp canola oil over a medium high heat. Add onion and garlic and fry for 1 minute, add cumin and garam masala and cook for 30 seconds mixing well. Add rice and cook for a further minute. Add chicken stock, bring to boil and then cover and simmer on low.
Meanwhile add lamb and tandoori paste to a non stick fry pan. Stir well to coat and then fry over a high heat for 2 minutes. Add lamb to rice. Cook until all water has been absorbed. Remove saucepan from heat and leave to rest covered. Meanwhile place capsicum and extra spices in non stick fry pan. Stir well to coat and then cook over a medium heat for 5 minutes. Add capsicum to rice and lamb and stir through. Serve.