Pulled Lamb Saagwala with Basmati Rice, Yoghurt and Almonds

Pulled Lamb Saagwala with Basmati Rice, Yoghurt and Almonds

Ready in 25 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 1, 2016.
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Lamb and Yoghurt simply work exquisitely together.

Ingredients

BASMATI RICE

  • 1 cup basmati rice
  • 1 1/2 cups water š

PULLED LAMB SAAGWALA

  • 1/2 brown onion, thinly sliced
  • 1/2 carrot, grated
  • 1 teaspoon lamb saagwala spice mix (depending on heat preference)
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • 3 handfuls baby spinach leaves, finely sliced
  • 1 can chopped tomatoes
  • 1/4 teaspoon salt š
  • 250g pulled lamb
  • 2 tablespoons natural yoghurt

TO SERVE

  • Juice of 1/2 a lemon
  • 2 tablespoons natural yoghurt
  • 1 tablespoon sliced almonds

Steps

  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of olive oil in a medium fry-pan on medium heat. Cook onion and carrot for about 4 minutes, or until soft. Add lamb saagwala spice mix, garlic and ginger and cook a further 1 minute.
  3. Add spinach, in batches, and cook for 1–2 minutes or until wilted. Stir through tomatoes, salt and pulled lamb. Reduce heat to low-medium and simmer, stirring occasionally, until lamb is heated through, 3…–4 minutes.
  4. Turn off heat and stir through yoghurt.
  5. Spoon ¾ cup cooked rice per person onto each plate and top with pulled lamb saagwala. Squeeze over lemon juice, top with a dollop of yoghurt and a sprinkle of almonds.

Nutritional Information

Energy 2757 kj
659 kcal
Protein 29.2g
Carbohydrate 47.5g
Fat 38.2g