Tandoori Lamb And Rice Bowl Recipe

About this recipe

This Tandoori Lamb & Rice Bowl is a delightful fusion of Indian flavors and UK-inspired preparation, perfect for those seeking a high-protein lunch to fuel their day. The dish features tender lamb chunks marinated in aromatic spices, simmered in rich coconut milk for a creamy yet dairy-free curry. Paired with fragrant basmati rice and a crisp side salad of cucumber and carrots, this meal offers a balance of comfort and nutrition. The lamb provides 46g of protein, ideal for muscle recovery and growth, while the rice delivers sustained energy with 167g of carbohydrates. The fresh veggies add fiber and a refreshing crunch, making it a well-rounded dish. With its vibrant flavors and satisfying textures, this bowl is perfect for gym-goers and anyone craving a hearty yet healthy meal. Cooking it is a rewarding experience, from marinating the lamb to watching the curry come together, and it’s sure to be a repeat favorite in your meal prep rotation.

Ingredients

• 1 Piece Cucumber 1Pc
• 100 G Jumbo Garlic 100g
• 750 G Top-Op Table Salt Drums
• 1 Bunch Coriander - Bunch
• 250G Tilda Wholegrain Basmati Rice 250g
• 100G Heera Black Pepper Powder 100g
• 100G Mdh Tandoori Masala 100g
• 4 Pack Fresh Carrots - Pack Of 4
• NaN Fresh Halal British Lamb Boneless Meat
• 250 Ml Trs Lemon Juice 250Ml
• 1 Onion Large 1 Each
• 165 Ml Tropical Sun Coconut Milk Mini
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Wash the wholegrain basmati rice thoroughly and soak for 15 minutes.
2. 2. Marinate the lamb chunks with 1 tbsp tandoori masala, 1 tbsp lemon juice, half the salt and the pepper for 15 minutes.
3. 3. Heat 2 tbsp olive oil in a pan and sauté the chopped garlic and onions until golden brown.
4. 4. Add the marinated lamb to the pan and cook on medium heat for 10 minutes until browned.
5. 5. Pour the coconut milk into the pan, cover, and simmer for 30 minutes until the lamb is tender.
6. 6. Meanwhile, drain the soaked rice and simmer it covered in 350 ml salted water for 25 minutes until tender, then fluff with a fork.
7. 7. Slice the cucumber and carrots into thin strips and dress with the remaining lemon juice for a fresh side salad.
8. 8. Mix a small pinch of tandoori masala into the cooked rice for added flavour.
9. 9. Plate the rice, top with the lamb curry, and garnish with fresh coriander.
10. 10. Serve with the cucumber and carrot salad on the side for a refreshing crunch.

How to make Tandoori Lamb And Rice Bowl

1. Soak rice and marinate lamb. Wash the basmati rice thoroughly and soak it for 15 minutes. Marinate the lamb chunks with curry blend, lemon juice, salt and pepper for 15 minutes.
2. Brown the lamb. Heat olive oil in a pan and sauté chopped garlic and onions until golden brown. Add the marinated lamb and cook on medium heat for 10 minutes until browned.
3. Simmer in coconut milk. Pour the coconut milk into the pan, cover and simmer for 15 minutes until the lamb is tender and cooked through.
4. Cook rice and slice salad. Boil the soaked rice in salted water for 10 minutes, then drain and set aside. Slice the cucumber and carrots into thin strips for a fresh side salad.
5. Plate and serve. Fluff the rice and mix it with a small pinch of curry blend. Top with the lamb curry, garnish with fresh coriander and serve with the cucumber and carrot salad on the side.

Frequently asked questions

How long does Tandoori Lamb and Rice Bowl take to make?

About 45 minutes, with 15 minutes of prep and 30 minutes of cooking.

Can I use chicken instead of lamb in Tandoori Lamb and Rice Bowl?

Yes, chicken thighs work well. They need less simmering in the coconut milk, so check them a few minutes sooner.

How do I make the lamb tender?

Brown it well, then simmer it covered in the coconut milk over a low heat. Cutting the lamb into even chunks helps every piece soften at the same rate.

Can I make tandoori lamb ahead?

Yes, the lamb keeps in the fridge for up to 3 days and often tastes better the next day. Cook the rice fresh or reheat it until piping hot.

Is this tandoori lamb bowl vegetarian?

No, it is made with boneless lamb, so it is not vegetarian.