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Tandoori Lamb Steaks

Tandoori Lamb Steaks

with Fruity Saffron Pilaf and Zesty Yoghurt

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Allergens:
Milk
•Nuts

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 war 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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

80

Green Beans

1

Garlic Clove

40

Dried Apricots

1

Mint

150

Basmati Rice

1

Saffron

10

Chicken Stock Paste

2

Lamb Steaks

1

Tandoori Masala Spice

½

Lemon

75

Greek Style Natural Yoghurt

(Contains Milk)

25

Pistachios

(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)

Not included in your delivery

300

Water

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Nutritional information

Energy (kcal)635 kcal
Energy (kJ)2659 kJ
Fat16.2 g
of which saturates5.4 g
Carbohydrate86.4 g
of which sugars15.4 g
Protein40.2 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Knife
•Medium Saucepan
•Plate
•Grill Pan
•Zester
•Small Bowl

Instructions

Prep
1

Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the dried apricots. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Start the Pilaf
2

Heat a drizzle of oil in a medium saucepan on medium-high heat. Once the oil is hot, add the green beans and cook until softened, 3-4 mins, stirring occasionally. Add the garlic and cook for 1 min. Add the basmati rice and dried apricots and stir together. Pour in the water (see ingredient list for amount) then stir in the saffron and chicken stock paste.

Finish the Pilaf
3

Bring to the boil then reduce the heat to medium-low to simmer. Cover with a lid (or tin foil) and cook for 10 mins. Then remove from the heat and leave (still covered) for another 10 mins, or until the rest of the meal is ready. The rice will finish cooking in its own steam. Pop the lamb steaks onto a plate, coat in the tandoori masala spice and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Lamb Time
4

Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot, lay the lamb steaks into the pan and fry for 3-5 mins on each side (we like ours medium-rare). Adjust the heat slightly if necessary. TIP: Cook for a few more mins if you prefer yours more well done. When cooked, remove to a plate and leave to rest, covered loosely with foil. IMPORTANT: The lamb is cooked when browned on the outside.

Finish Off
5

Meanwhile, zest the lemon (see ingredients for amount) and cut into wedges. Pop the Greek yoghurt into a small bowl with the lemon zest. Season with salt and pepper, mix well. Remove the pistachios from their shells then roughly chop.

Finish and Serve
6

Once everything is ready, pop half the mint into the pilaf and fluff with a fork. Slice the lamb. Share the pilaf between your plates and top with the lamb. Drizzle over the zesty yogurt and sprinkle on the pistachios and remaining mint. Serve with lemon wedges alongside. Enjoy!