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Taj Mahal Lamb with Almond Rice

Taj Mahal Lamb with Almond Rice

Taj Mahal Lamb with Almond Rice

Taj Mahal Lamb with Almond Rice. Silver Fern Farm’s flavoursome lamb dish is part of the Home Cook of the Year Competition.

Serves 2

1 pack Silver Fern Farms Lamb Steaks
1 tbsp lemon pepper seasoning
1 tbsp ground coriander
1 tbsp cumin
1 tbsp cardamom
1 tbsp turmeric
1 tbsp smoked paprika
2 tbsp cornflour
1 cup apricots, in juice
1 tbsp sesame oil
½ cup sliced almonds
2⁄3 cup jasmine rice
2 tbsp olive oil
1 cup chicken stock
Fresh coriander & nasturtium flowers, to garnish

Remove lamb steaks from packaging and leave to come to room temperature for 5 minutes.

Combine all spices and cornflour in a screw-top jar. Shake to combine. Use about half of the spice mix as a rub, massaging it well into the lamb steaks. Combine remaining mix with apricots and juice in a food processor. Blend to combine. Set aside. Heat sesame oil in a saucepan and sauté almonds, taking care they do not burn. Remove almonds with a slotted spoon.

Add rice to saucepan and sauté for a few seconds to coat the rice in the fragrant oil. Add 1 ¼ cups water to rice. Add ½ teaspoon of salt. Bring to the boil. Lower heat to a simmer and cook rice for 10 minutes.

Meanwhile, heat olive oil in a frying pan and cook lamb on medium-high heat for 3-4 minutes each side. Remove lamb from pan and rest on a serving platter. Deglaze pan with chicken stock. Add apricot-spice mixture to pan. Cook stirring constantly until a sauce is formed. Slice lamb thickly and rest. Pile rice into a serving bowl. Sprinkle with toasted almonds and serve with apricot sauce. Garnish lamb with fresh coriander and nasturtium flowers

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