SunRice

Spiced Lamb Tagine

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Prep time

15min

Cook time

60min

Try out this spiced lamb tagine with basmati rice recipe for your next lunch or dinner! This delicious dish is easy to make and is full of flavour.

SunRice Basmati Rice

SunRice Basmati Rice

- Blend of aromatic Basmati and Long Grain Rice - Light fluffy texture, ideal for absorbing flavours - Basmati grains remain separate, suitable for Indian cooking - Pairs well with tandoori, butter chicken, and Thai massaman curry - Rinse and soak for 30 minutes before cooking - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Basmati Rice (cooked)

  • 600 g Lamb Rump (diced)

  • 2 tbsp Vegetable Oil

  • 1 Onion (diced)

  • 3 clove Garlic (crushed)

  • 1 tsp Tumeric (ground)

  • 1 tsp Cumin (ground)

  • 1 tsp Cinnamon (ground)

  • 1 tsp Ginger (grated)

  • 400 g Tomatoes (chopped, canned)

  • 250 ml Chicken Stock

  • 120 g Apricots, Dried (cut into halves)

  • 1 pinch Salt and Pepper (to taste)

  • 2 tbsp Almond Flakes (toasted)

Basmati

Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of Spiced Lamb Tagine

Method

  • To cook the rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Heat oil in a saucepan, add onion, garlic and diced lamb, stir occasionally for about 5 minutes or until lamb is lightly browned.

  • Add spices, stir and cook for a further 2 minutes.

  • Stir in tomatoes and stock, cover and simmer for 15 minutes.

  • Add apricots and simmer until lamb is tender.

  • Season to taste, serve on a bed of SunRice Basmati Rice and sprinkle with almond flakes.

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