Spice up your lamb

In­dian-spiced lamb with yel­low rice and date yo­ghurt is a tasty and quick mid­week curry.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

YEL­LOW RICE

2 cups bas­mati rice 3 cups wa­ter 1⁄ tea­spoon salt

2 1 tea­spoon In­dian spice mix (see recipe be­low)

IN­DIAN-SPICED LAMB

1 brown onion 2 car­rots 600g lamb mince 2 cloves gar­lic 1⁄ cab­bage

4 2 ta­ble­spoons In­dian spice mix (see recipe be­low) 1⁄ tea­spoon salt

2 2 tea­spoons finely grated gin­ger Pinch chilli flakes (op­tional) 2 ta­ble­spoons tomato sauce 1 Le­banese cu­cum­ber (or 1⁄

2 tele­graph cu­cum­ber)

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