Day 197 - Lamb Cutlets with Indian spiced rice

Magnificent! Worth making again.

Every now and then we have a dish that is so good, it makes you want to eat it again. This was absolutley one of those!

It comes from the Donna Hay No Time to Cook book, page 106.

Lamb Cutlets with Indian spiced rice
2 tablespoons tandoori paste
6 lamb cutlets
1 tablespoon olive oil

Spiced rice
1 tablespoon olive oil
1 onion but in wedges
2 cloves garlic sliced
1/2 teaspoon cumin seeds
2 cardamon pods crushed
1 cup Basmati rice
1 3/4 cups chicken stock
1/4 cup toasted slivered almonds
1/4 cup coriander leaves

lime pickle and yoghurt to serve

Heat a saucepan over medium high heat. Spread tandoori paste over lamb cutlets. Add oil to the pan and the cutlets, cook 1 minute each side or until browned, place on a plate and keep warm.

To make spiced rice, rinse pan and heat over medium high heat. Add oil, onion, garlic, cummin and cardamon and cook for 1 minute until fragrant. add rice and cook 1 minute. Add stock and cook until tunnels form in the rice. Place cutlets on top of the rice, cover pan with a tight fitting lid and cook on low heat for 2 minutes. remove from the heat and stand 3 minutes. To serve, stir through almonds, salt and coriander through the rice and divide between serving plates. Top with the cutlets and serve with the lime pickle and yoghurt.

Donna Hay says serve with Tzatziki, but plain yoghurt is better!