Tandoori lamb with rice salad

Detailed step-by-step description of how to cook the dish "Tandoori lamb with rice salad". Try it by all means

Recipe «Tandoori lamb with rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup medium tandoori paste, 1/4 cup plain yoghurt, 1 tbsp lemon juice, 8 lamb midloin chops, canola oil cooking spray , mini naan breads, to serve, 1 cup Basmati rice, 1/4 tsp ground turmeric , 1 small red capsicum, finely chopped, 1/3 cup roughly chopped fresh mint leaves, 1/4 cup flaked almonds, toasted, 1/4 cup raisins, chopped, 2 tbsp olive oil, 2 tbsp lemon juice.

Ingredients:

• 1/3 cup medium tandoori paste 
• 1/4 cup plain yoghurt 
• 1 tbsp lemon juice 
• 8 lamb midloin chops 
• canola oil cooking spray 
• mini naan breads, to serve 
• 1 cup Basmati rice 
• 1/4 tsp ground turmeric 
• 1 small red capsicum, finely chopped 
• 1/3 cup roughly chopped fresh mint leaves 
• 1/4 cup flaked almonds, toasted 
• 1/4 cup raisins, chopped 
• 2 tbsp olive oil 
• 2 tbsp lemon juice 

Instructions

1. Combine tandoori paste, yoghurt and lemon juice in a bowl. Add lamb. Turn to coat. Cover and refrigerate for 30 minutes.
2. Make rice salad: Bring 6 cups of cold water to the boil in a saucepan over high heat. Add rice and turmeric. Cook, covered, for 10 to 12 minutes or until tender. Drain. Combine rice, capsicum, mint, almonds and raisins in a bowl. Combine oil and lemon juice in a jug. Pour over rice mixture. Toss to combine.
3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Remove lamb from tandoori mixture. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Serve with rice salad and naan.