Tandoori Spiced Lamb Chops With Saffron Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tandoori Spiced Lamb Chops with Saffron Rice is an indulgent Indian dinner that strikes the perfect balance between bold flavors and wholesome nutrition. Juicy lamb chops are marinated in a fragrant mix of yogurt, garlic, ginger, and tandoori spices, then grilled to tender perfection. The saffron-infused basmati rice complements the richness of the lamb, adding warm, floral notes to the dish. Paired with a refreshing carrot and cucumber salad, this meal is both satisfying and vibrant. Packed with 35g of protein and essential nutrients, it’s a fantastic choice for a hearty yet balanced dinner. Perfect for those who love robust flavors and a touch of elegance in their meals, this dish is easy to prepare and ideal for a cozy weeknight dinner or a special occasion.

Ingredients

  • 500G Fresh Halal British Lamb Chump Chop, Bone-In, Prime Cut - 500G
  • 200 G Authentic Greek Yogurt
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 100 G Jumbo Garlic 100g
  • 65G Natoora Root Ginger
  • 250 Ml Trs Lemon Juice 250Ml
  • 400G Greenfield Himalayan Salt Fine 400G
  • - Biona Capers In Olive Oil
  • 250G Tilda Wholegrain Basmati Rice 250g
  • - Saffron
  • 2 Pods Greenfields Vanilla Pods, 2 Pods
  • 50G Rajah Whole Cinnamon Bark 50G
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc

Instructions

  1. 1. Combine yogurt, curry spice blend, garlic paste, grated ginger, lemon juice, and salt in a bowl to create the marinade.
  2. 2. Coat the lamb chops thoroughly with the marinade and refrigerate for 30 minutes to absorb flavors.
  3. 3. Rinse the basmati rice with cold water until the water runs clear to remove excess starch.
  4. 4. Bring water to boil, add cardamom pods, cinnamon stick, and saffron threads, then stir in the rice.
  5. 5. Cover the pot, reduce heat, and simmer for 15 minutes until rice is cooked and aromatic.
  6. 6. Preheat a grill or skillet, brush with olive oil, and sear the lamb chops for 3-4 minutes per side for medium doneness.
  7. 7. Slice the carrots and cucumber thinly to create a fresh and crunchy side salad.
  8. 8. Plate the lamb chops over a bed of saffron rice and garnish with the fresh salad for added texture.