Jeera Rice


Serves 4


2 Naan

300g lamb loin sliced

1 tsp mild chilli powder

1 ½ tsp garam masala

1tsp cumin

1tsp nigella seeds

50 ml veg oil

75g sultanas

200g chopped tinned tomatoes

1 lime, juice and zest

To serve:

Greek yoghurt

Fresh mint

Toasted almonds

Fresh coriander


Mix the lamb with the chilli powder, garam masala, cumin, nigella seeds and veg oil along with a good pinch of salt.

Finally, add the zest and juice of the lime and toss the whole lot together.

Leave to one side.

Cook the Naan according to packet instructions, or about 3 minutes in the oven at 200 degrees on a large baking tray.

Meanwhile fry the lamb and spice mix in a little oil for 3-4 minutes.

Add the tomatoes, sultanas and a splash of water and cook for 3 - 4 minutes.

Serve up the flatbread topped with lamb , dollops of  yoghurt, herbs and  almonds.

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