Indian vegetable fried rice with tandoori lamb skewers

Name: Vegetable fried rice with tandoori lamb skewers recipe
Yield: 4
Ingredients: 1/4 cup (60g) tandoori paste; 1/2 cup (140g) Greek yoghurt, plus extra to serve; 1kg boneless lamb shoulder, cut into 3cm pieces; 2 tbs ghee; 2 eggs, lightly beaten; 4 garlic cloves, thinly sliced; 1 tsp each cumin seeds, coriander seeds, ground turmeric & garam masala; 10 curry leaves; 1 red onion, cut into thin wedges; 180g caulini, or cauliflower, cut into small pieces; 3 cups (330g) cooked basmati rice; 1 cup (120g) frozen peas; 100g baby spinach leaves; Mint leaves & eggplant pickle, to serve

Rate now

Jump to recipe

by Kirsten Jenkins

Aug 03, 2021

This vegetable fried rice with lamb with be the newest addition to your weeknight dinner rotation. You will need 8 metal skewers for this recipe.

1/4 cup (60g) tandoori paste
1/2 cup (140g) Greek yoghurt, plus extra to serve
1kg boneless lamb shoulder, cut into 3cm pieces
2 tbs ghee
2 eggs, lightly beaten
4 garlic cloves, thinly sliced
1 tsp each cumin seeds, coriander seeds, ground turmeric & garam masala
10 curry leaves
1 red onion, cut into thin wedges
180g caulini, or cauliflower, cut into small pieces
3 cups (330g) cooked basmati rice
1 cup (120g) frozen peas
100g baby spinach leaves
Mint leaves & eggplant pickle, to serve

Method

1.

Place tandoori paste, yoghurt and lamb in a bowl and mix well to coat lamb. Cover and marinate in the fridge for 2 hours.
2.

Heat a lightly greased barbecue or chargrill pan over medium-high heat. Thread the meat onto 8 metal skewers and grill for 3-4 minutes each side or until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.
3.

Meanwhile, heat 1/2 tbs of the ghee in a large wok over medium heat. Add the egg and carefully swirl it around the side of the wok to create an omelette. Cook for 1-2 minutes until just set, then remove from wok, roll, slice and set aside.
4.

Add the remaining 1 1/2 tbs ghee to the wok over high heat. Add the garlic, spices, curry leaves, onion and caulini, and cook for 4-5 minutes, stirring, until spices are toasted and caulini is golden.
5.

Add the rice, peas and spinach, tossing to coat. Season with salt flakes and cook for a further 3-4 minutes until the spinach has wilted. Divide the fried rice among plates, and top with the omelette and mint leaves. Serve alongside the lamb skewers, extra yoghurt and eggplant pickle.