Tandoori Lamb with Coconut Rice

, from Issue #54. October, 2015
Photography by Manja Wachsmuth.
Tandoori Lamb with Coconut Rice

If time permits, marinate the lamb the night before. Thinly sliced beef can also be used if desired.

Serves: 4


800 grams boneless lamb steaks
2 tablespoons tandoori paste
1 tablespoon tomato paste
2 tablespoons lemon juice
2 tablespoons vegetable oil

Coconut rice
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ cup sliced almonds
¼ cup shredded coconut
1¼ cups basmati rice
2½ cups chicken or vegetable stock
sea salt and freshly ground pepper

16 x 20cm wooden skewers


Trim the lamb of any fat and slice thinly against the grain.

Combine all the remaining ingredients in a bowl, season and add the lamb, turning to coat well.

Thread onto skewers then cover and refrigerate if not using immediately.

Coconut rice: Heat the oil in a medium saucepan and cook the onion, garlic and ginger until tender.

Add the turmeric, cinnamon, almonds and coconut and cook for 1 minute.

Add the rice and stock, season and bring to the boil. Cover tightly, reduce the heat to low and cook for 15 minutes without lifting the lid. Turn off and leave the rice covered for 10 minutes.

Fluff up with a fork.

To cook: Season the lamb skewers and cook in a hot sauté pan or on a ridged grill until golden but still a little pink in the centre – this will only take about 1 minute each side if the meat was thinly sliced.

To serve: Divide the rice between plates and top with the skewers. Serve with yoghurt, sliced cucumber and tomato and warm flat-breads.

Cook’s tips: I love serving crispy tikha gathiya with Indian food. Made from chickpea flour they add a lovely crunch and spice to dishes. Find them at Indian, Asian and other good food stores.