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Spiced rice, chilli lentils & lamb koftas recipe

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Rice and lentils are often eaten in our home and this is one of our favourite recipes, the rice part is easily adapted by taking out or adding the ingredients and flavours as required, we often have the rice and lentils with fish, tofu, chicken or any other meat. Here’s the recipe:

Spicy Rice:

Ingredients:

1 x cup rice

Large knob of butter

1.5 cups water

1 x tsp stock powder (or a cube)

pinch salt and pepper

2 x eggs

1 x small tin peas

1 x cup finely chopped mushrooms

1 x finely chopped onion

1 x tsp cumin

1 x tsp tumeric

1 x tsp corainder

1 x tsp gram masala

1 x tsp tikka spice

Method:

Add the water, rice, butter and stock to a saucepan and bring to the boil, As soon as it boils, mix it, turn off the heat and cover with a lid wrapped in some muslin or a tea towl, leave whilst you prepare the flavouring:

In another pan, add the eggs (beat them once they are in the pan) cook on a medium heat and mix until nearly solid, add the rest of the ingredients and cook together until all of the ingredients combine and then falll apart a little. Add this combination to the pan of rice, mix together and then cover until rice is soft and fluffy. Done!

Chilli Lentils:

Ingredients:

1 x cup lentils (any type or mix different types)

1 x pint water

1 x tsp chilli flakes

1 x tsp cumin

1 x tsp tumeric

1 x tsp coriander

seasoning

1 x tsp gram masala

1 x tsp tikka spice

Method:

Add all ingredients to a pan and bring to the boil, turn down the heat to a simmer and cook on the stove until the lentils are tender (time changes depending on which lentils are used) Season and flaour to taste once cooked.

Lamb Koftas:

Ingredients

500g minced lamg

2 x cloves garlic

1 x finely chopped onion

1 x tsp cumin

1 x tsp tumeric

1 x tsp corainder

1 x tsp cinamon

seasoning

dash of lemon or lime juice

Method:

Add all of the ingredients to a bowl, using a spatuala or your hands, mix together and once all of the ingredients are combined, shape into sausage shapes. Set in the fridge for 20 mins and then fry on a high heat to seal, followed by a medium to low heat for 10-12 minutes until cooked all the way through.

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One response »

  1. Pingback: Jamie Oliver’s Curried Cauliflower Fritters « Madewithloveuk's Blog

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