We love good Lamb Fried Rice with Turmeric Yogurt and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Rogan Josh Curry Paste
Plain Naan(ContainsCereals containing gluten, Milk)
Greek Style Natural Yoghurt(ContainsMilk)
a) Heat a frying pan on a medium-high heat (no oil). b) Once hot, add the lamb mince and cook, breaking it up with a wooden spoon until browned, 5-6 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle. c) Meanwhile, halve, peel and chop the onion into small pieces. d) Roughly chop the coriander (stalks and all). e) Add the onion to the pan with the lamb and fry until softened, 2-3 mins.
a) Preheat the grill. b) Add the ginger puree and curry paste to the lamb and stir to coat the mince. c) Add the steamed rice and break it up with a spoon, then stir in the spinach a handful a time until wilted, 2-3 mins. d) Stir in half the coriander and cook until the rice is piping hot. e) Pop the naans under the grill until warmed through, 2-3 mins.
a) Meanwhile, pop the yoghurt and turmeric in a small bowl and mix well to combine. Season with salt and pepper. b) Divide the rice between bowls c) Drizzle the turmeric yoghurt d) Sprinkle over the nigella seeds and remaining coriander. Enjoy!