Taj Mahal Lamb with Almond Rice

By Diane Davidson - Homecook of the Year Finalist
Taj Mahal Lamb with Almond Rice
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Steaks
  • 1 Tbsp lemon pepper seasoning
  • 1 Tbsp ground coriander
  • 1 Tbsp cumin
  • 1 Tbsp cardamom
  • 1 Tbsp turmeric
  • 1 Tbsp smoked paprika
  • 2 Tbsp cornflour
  • 1 cup apricots, in juice
  • 1 Tbsp sesame oil
  • ½ cup sliced almonds
  • 2⁄3 cup jasmine rice
  • 2 Tbsp olive oil
  • 1 cup chicken stock
  • Fresh coriander & nasturtium flowers, to garnish


Remove lamb steaks from packaging and leave to come to room temperature.

Combine all spices and cornflour in a screw-top jar. Shake to combine. Use about half of the spice mix as a rub, massaging it well into the lamb steaks. Combine remaining mix with apricots and juice in a food processor. Blend to combine. Set aside.

Heat sesame oil in a saucepan and sauté almonds, taking care they do not burn. Remove almonds with a slotted spoon.

Add rice to saucepan and sauté for a few seconds to coat the rice in the fragrant oil. Add 1 ¼ cups water to rice. Add ½ teaspoon of salt. Bring to the boil. Lower heat to a simmer and cook rice for 10 minutes.

Meanwhile, heat olive oil in a frying pan and cook lamb on medium-high heat for 3-4 minutes each side. Remove lamb from pan and rest on a serving platter. Deglaze pan with chicken stock. Add apricot-spice mixture to pan. Cook stirring constantly until a sauce is formed. Slice lamb thickly and rest.

Pile rice into a serving bowl. Sprinkle with toasted almonds and serve with apricot sauce. Garnish lamb with fresh coriander and nasturtium flowers.

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