Tritata di Agnello Tandoori, con Broccoletti e Zucchine
Tandoori Ground Lamb with Broccoli and Zucchini
I have to admit, I am rather pleased with this evenings results in my "let's empty out the fridge before we go on vacation" exercise... that looks good enough to eat there in my photo's doesn't it? But the truth of the matter is that it wasn't too good- it was just perfect! And so easy! And that after only 15 minutes of work... now, how much more could you possibly want?
Start your timer now! Put the rice on the boil, turn on the heat high for your frying pan, and start browning the ground lamb. As soon as it starts to exude it's yummy juices, add tandoori powder, turmeric, cumin seeds, some crushed garlic, some grated ginger and a little tomato paste. Stir well and add a little milk. Sprinkle with coconut flakes and add the stalks of the broccoli- these will need 2-3 minutes longer than the florets. Now add the Zucchini and continue to cook for a further 2-3 minutes.
The last to go in are the florets and a couple of coarsely chopped spring onions... these really do only need 2-3 minutes, after which time the onions are sweet and tasty and have a nice bite to them- just like the florets will! Give the whole thing a little squeeze of lemon juice, add a tablespoon of yogurt and you are ready to serve! See- I told you it was easy, didn't I?
Toss the rice with a tiny pat of butter, press it into a small bowl and turn it out onto your plate. garnish with a few toasted cumin seeds, a sprig of parsley and a few threads of chili and lay the spicy lamb and vegetables out around it. And prepare to enjoy- because I can guarantee that you are going to love this!