Lamb chops on almond rice

Name: Lamb chops on almond rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 Lamb chops; 1 TABLESPOON Tandoori Spice Paste; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 100 g Almond kernels; 200 g Basmati Rice; 3 Spring onions; 4 Branches of rosemary; 2 Garlic cloves; 7-10 Tbsp ground cumin and cardamom; 200 g Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

12 Lamb chops
1 TABLESPOON Tandoori Spice Paste
4 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
100 g Almond kernels
200 g Basmati Rice
3 Spring onions
4 Branches of rosemary
2 Garlic cloves
7-10 Tbsp ground cumin and cardamom
200 g Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder

Directions

1
Wash the meat, dab dry. Mix tandoori and 1 tablespoon of oil. Marinate meat with salt and tandoori. Roast almonds in a pan without fat for about 5 minutes while turning, remove.
2
Prepare rice in boiling salted water according to package instructions. Clean and wash spring onions and cut into thin slices. Wash the rosemary, shake dry. Peel garlic and cut into thin slices.
3
Heat 1 tablespoon of oil and sauté spring onions briefly. Chop the almonds. Add rice and almonds to the spring onions and fold in. Season with cumin and cardamom. Keep rice warm. Heat 2 tablespoons of oil in a frying pan.
4
Fry the meat for approx. 6 minutes, turning it over. After about 3 minutes add rosemary and garlic. In the meantime season yoghurt with salt, pepper and curry. Arrange rice and chops. Add yoghurt.