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Tandoori Lamb Steaks

Tandoori Lamb Steaks

with Fruity Saffron Pilaf and Zesty Yoghurt

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Allergens:SulphitesMilkNuts

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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

80 grams

Green Beans

1 unit(s)

Garlic Clove

40 grams

Dried Apricots

(ContainsSulphites)

1 bunch(es)

Mint

150 grams

Basmati Rice

1 sachet

Saffron

10 grams

Chicken Stock Paste

2 unit(s)

Lamb Steak

1 sachet

Tandoori Masala Spice

½ unit(s)

Lemon

75 grams

Greek Style Yoghurt

(ContainsMilk)

25 grams

Pistachios

(ContainsNuts)

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2593 kJ
Energy (kcal)620 kcal
Fat16.0 g
of which saturates5.0 g
Carbohydrate79 g
of which sugars14.0 g
Protein39 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Saucepan
Plate
Frying Pan
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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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).

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.

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.

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.

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.

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!