Light Tikka Lamb, Brown Rice & Carrot Plate
Light Tikka Lamb, Brown Rice & Carrot Plate brings Indian flavour to a plate that delivers 53g of protein for 671 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g Lamb Leg
- 120g brown rice
- 80g peas
- 80g carrots
- 25g curry paste
- 60g greek yoghurt
- 10g lemon juice
- fresh coriander & a pinch of garam masala
Method
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1
Prep everything first: wash and trim the peas and carrot, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.
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4
Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.
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5
Meanwhile, steam or stir-fry the peas and carrot for 3-5 minutes until just tender with a little bite.
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6
Build the plate: brown rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.
Tap ingredients and steps to tick them off as you cook.