Tandoori Glory Lamb & Rice with Red Sauce
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Servings
2-4
Prep Time
60 minutes
Cook Time
15 minutes
This dish has layers upon layers of amazing Indian-inspired flavors. With a base of Greek Freak-seasoned rice, layer of Smoky Honey Habanero tomato sauce and topped with Tandoori Glory lamb kebabs - you will never get bored with this dish.
Author:Chef Tony Reed
Ingredients
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1 cup Basmati rice, rinsed
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2 cups Water
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1 tsp Spiceology Greek Freak blend
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1/2 tsp Turmeric
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Salt to taste
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1 Tbsp Spiceology Smoky Honey Habanero blend
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2 Tbsp Olive oil
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1 Medium onion, finely chopped
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3 Garlic cloves, minced
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1 14-oz can crushed tomatoes
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1 tsp sugar (optional)
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1 cup Chicken or vegetable stock
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Salt and pepper to taste
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1 lb ground lamb
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2 Tbsp Spiceology Tandoori Glory blend
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2 garlic cloves, minced
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1 small onion, finely chopped
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2 Tbsp fresh cilantro, chopped (optional)
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1 tsp salt
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1/2 tsp Black pepper
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1 Tbsp Olive oil (for grilling/searing)
Rice
Red Sauce
Tandoori Glory Kebabs
Directions
Prep the Kebabs
In a mixing bowl, combine ground lamb, Spiceology Curry Madras blend, minced garlic, onion, cilantro, salt, and pepper. Mix well but don’t overwork the meat.
Divide the mixture into 8-10 portions and shape into kebabs (cylindrical or oval shapes).
Chill the kebabs in the fridge for at least 30 minutes to firm up.
Rice
While the kebabs chill, add basmati rice, a pinch of salt, Spiceology Greek Freak, and turmeric in a medium pot with water and bring to a boil.
Cover, reduce heat to low, and simmer for 20 minutes.
Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
Red Sauce
While the rice is cooking, heat olive oil in a saucepan over medium heat. Sweat the onion until translucent.
Add garlic and cook for another minute.
Stir in Spiceology Smoky Honey Habanero blend and let it bloom for 30 seconds.
Pour in the crushed tomatoes and stock. Simmer for 15-20 minutes until thickened.
Season with salt and pepper. Adjust sweetness with sugar, if needed.
Cook Kebabs
Finish kebabs by heating a medium-sized sauté pan on medium high heat.
Add in oil for searing, once to temp bring to medium heat and add in kebabs and sear equally on each side until golden brown and eternal temp of 160 degrees.
Remove and rest for 5 minutes.
Plating
To plate place a portion of rice on each plate and top with 2-3 lamb kebabs.
Spoon the red sauce generously over the kebabs and rice.
Garnish with fresh cilantro or a dollop of Greek yogurt for added creaminess.
