Spiced Lamb And Vegetable Rice Bowl Recipe

About this recipe

Discover the delightful flavors of this Spiced Lamb and Vegetable Rice Bowl, an Indian-inspired dish perfect for a hearty lunch. This recipe combines tender and flavorful lamb mince with aromatic spices from the Spice Kitchen Curry Blend Trio, creating a savory base that's complemented by fresh vegetables like carrots, cucumber, and mooli radish. Basmati rice completes the dish, offering a fragrant and fluffy texture that perfectly absorbs the rich flavors. With a generous protein content of 35g per serving, this meal is ideal for those looking to maintain their energy levels throughout the day. The addition of fresh coriander and a squeeze of lemon provides a refreshing finish, making it a balanced and delicious choice for busy weekdays. Ready in just 35 minutes, this dish is a quick and satisfying option for a flavorful lunch.

Ingredients

• NaN Fresh Halal British Baby Lamb Mince - 15-20% Fat
• 250G Tilda Wholegrain Basmati Rice 250g
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 1 L Africa'S Pure Palm Cooking Oil 1L
• - Kikkoman Soy Sauce
• 240G Spice Kitchen Curry Blend Trio, 240G
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• 1 Bunch Coriander - Bunch
• 1 Lemon - 1 Each

Instructions

1. 1. Rinse the basmati rice under cold running water until the water runs clear, then soak for 10 minutes.
2. 2. Heat 1 tbsp of Africa's Pure Palm Cooking Oil in a large pan over medium heat, then add finely chopped onion and sauté until golden brown.
3. 3. Add minced garlic to the pan and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
4. 4. Add lamb mince to the pan and cook, breaking it apart with a spatula, until browned and cooked through.
5. 5. Stir in 1 tbsp of Spice Kitchen Curry Blend Trio and cook for another 2 minutes to allow the flavors to blend.
6. 6. Peel and dice the carrots and Asian Mooli Radish Daikon into small bite-sized pieces, then add them to the pan. Cook for 5 minutes, stirring occasionally.
7. 7. Add the soaked and drained basmati rice to the pan and mix well with the lamb and vegetables.
8. 8. Pour in 360 ml of water, bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes until the rice is cooked and absorbs the liquid.
9. 9. While the rice is cooking, peel and slice the cucumber thinly and chop the fresh coriander leaves finely.
10. 10. Once the rice is done, fluff it with a fork and drizzle 2 tbsp of Kikkoman Soy Sauce evenly over the top.
11. 11. Plate the rice and lamb mixture in bowls, garnish with sliced cucumber and freshly chopped coriander leaves.
12. 12. Squeeze fresh lemon juice over the dish to add a zesty touch before serving.