Lamb Masala Bowl with Basmati & Raita
SERVES
4
PREP TIME
15 mins
COOK TIME
25 mins
This lamb masala bowl is big on flavour and easy to prep. Juicy lamb in a rich, spiced sauce, served with fluffy basmati rice and a fresh cucumber raita to cool things down. It’s hearty, comforting, and perfect for busy kitchens—cafés, pubs, or aged care. The combo of warm spices and creamy raita hits the spot without feeling heavy. A simple way to add something special to your lunch menu.
INGREDIENTS
- 1½ C basmati rice
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves of garlic crushed
- 1 tsp finely grated fresh ginger
- 1½ tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chilli powder optional, to taste
- 1 × 400g can of chopped tomatoes
- ½ tsp salt
- ½ tsp brown sugar
- ¼ C water
- 1½ C basmati rice
- 2 C baby spinach leaves
- ½ red onion very thinly sliced
- ½ handful fresh mint for garnish
Extra Ingredients
- ½ C Greek yoghurt
- ¼ telegraph cucumber grated and squeezed to remove moisture
- ½ handful fresh mint chopped
Calories
711
Carbs
137.5g
Sugar
10g
Protein
20g
Fat
8.5g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Cook the rice according to packet instructions.
- To make the raita, Combine yoghurt, grated cucumber, chopped herbs, and a pinch of salt in a small bowl. Chill until needed.
- Heat a film of oil in a large frying pan over medium heat. Add the lamb patties and cook until browned on both sides and nearly cooked through (about 4 minutes per side). Remove and set aside.
- In the same pan, add a little extra oil if needed. Cook the onion for 3–4 minutes until softened. Add garlic, ginger, and spices. Stir for 30 seconds until fragrant.
- Stir in the chopped tomatoes, salt, sugar, and water. Simmer for 5 minutes, then nestle the lamb patties into the sauce. Cover and simmer for another 5-8 minutes until the sauce thickens.
- In each bowl, layer a bed of basmati rice. Add a handful of baby spinach, masala sauce with a lamb pattie, a dollop of raita, and some red onion slices. Garnish with mint leaves.
