Better than a takeaway! Tandoori Lamb Chops with Mushroom Rice and Lime Pickle. Although this one took some earlier prep.
For the marinade. 6tbsp of Greek Yoghurt, 1 & 1/2 tbsp of Garam Masala, 1 tbsp of turmeric, 3 cloves of garlic, 2 tsp of paprika, 1 tsp of crushed chillies 1 tsp of lemon juice. Combine all of the ingredients, season and take 4-6 lamb chops and toss them through (or put everything in a freezer bag for less mess!). Place in the fridge and leave to marinate for at least 30 minutes, although this one was marinating for 6 hours.
For the rice, 150g mushroom, a knob of butter, 2 tsp cumin seeds, 300g of cooked, cold basmati rice (it really needs to be cold to stop it turning to mush). Heat the butter (and a little oil) in a pan and make sure it gets very hot. Add the cumin seeds quickly followed by the mushrooms ensuring the mushrooms get coated in the oil and seeds. Cook for roughly 5 minutes and add in your rice and turmeric. Keep the mushroom and rice moving in the pan and good for a further 5 minutes, stirring constantly. Season to taste and serve.
#tandoori #lamb #mushroom #rice #spicy #indian #homecooked #fridaynightfakeaway #fridaynightdinner #whatscooking #whatsfordinner #forkyeah #homecooking #dinner #tasty #eat #yoghurt #food #foodie #foodporn #recipe #aidenskitchen