Full ingredients list:
125g lamb leg steak, cut into 2.5cm pieces
1 tablespoon tandoori paste
1/2 small red onion, coarsely chopped
1/2 small red capsicum, coarsely chopped
2 metal or wooden skewers
1/4 cup basmati rice
2/3 cup reduced-salt chicken stock
1 tablespoon flat-leaf parsley, chopped
1 tablespoon slivered almonds,toasted
1/2 x 300g can chickpeas, rinsed, drained
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Put lamb and tandoori paste in a bowl; stir to coat. Thread lamb, onion and capsicum alternately onto skewers; spray with olive oil.
Step 2Place rice and stock in a small saucepan over medium heat; bring to the boil. Reduce heat to low. Cover pan and cook for 12 minutes, or until rice is tender. Stir in parsley, slivered almonds and chickpeas to make pilaf.
Step 3Meanwhile, spray a non-stick frying pan with olive oil and set over medium heat. Cook lamb skewers, turning, for 5 minutes, or until browned; transfer to a baking tray. Bake skewers for 5 minutes, or until veg are tender and lamb is done to your liking.
Step 4Serve tandoori lamb skewers with almond pilaf.
Use remaining chickpeas in a salad for lunch.
About this recipe
First published: March 2016