Tandoori Lamb Steaks
with Fruity Saffron Pilaf and Zesty Yoghurt
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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.
Ingredients
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
Nutritional information
Utensils
Instructions
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).
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.
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.
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.
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.
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!
