Watch Food Safari’s Pakistani episode, in which Nighat Hassan shares her tandoori chicken recipe. You might also like this tandoori chicken pizza, or our pappadums with tandoori chicken recipe.
2 small onions, finely chopped
500g lean lamb mince
1 tablespoon tandoori paste
1½ cups (300g) basmati rice
1 cup (280g) low-fat natural yogurt
¼ cup chopped coriander leaves
300g green beans, trimmed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Lightly spray a frying pan with oil and heat on medium. Cook onion for 3 minutes, stirring, until soft. Cool slightly. Combine with lamb mince and tandoori paste in a bowl. Season with pepper. With wet hands, shape mince mixture into 12 patties.
Cook rice in a large saucepan of boiling, salted water according to packet directions. Drain and keep warm.
Meanwhile, heat a frying pan on medium and cook lamb patties for 3 minutes each side, until cooked through. Combine yogurt and coriander in a bowl. Season to taste. Cook beans in a saucepan of boiling, salted water for 3 minutes, until tender but still crisp.
Serve lamb patties with rice, beans and yogurt sauce.