Tandoori Lamb and Yoghurt Rice
This tandoori lamb and yoghurt rice is one of those dinners that looks like you went to a lot more effort than you actually did. Everything bakes together in one pan, which means less mess, less fuss and plenty of flavour.
Juicy lamb chops, fluffy rice and a handy veg shortcut make this a real weeknight winner. It is cosy, easy and the kind of dinner that feels a bit special without making life harder.
Why you’ll love it
It is a proper one pan dinner, so there is less washing up and not much mucking around. You get tender lamb, flavour-packed rice and veg all in the one dish.
Handy tips
Make sure the pan is covered well for the first part of baking so the rice can cook through properly. Let it rest for a few minutes before serving so everything settles nicely.
Serving ideas
This works well as a full meal on its own since you have the lamb, rice and vegetables all in the one pan. It is a handy family dinner when you want something easy but still full of flavour.
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Tandoori Lamb and Yoghurt Rice
Prep Time 15 minutes 
Cook Time
40 minutes 
Total Time 55 minutes 
Ingredients
Method
- Preheat the oven to 200C.
- In an oven-safe pan, whisk together the Greek yoghurt and tandoori curry paste.
- Dip each lamb chop into the yoghurt mixture, coating both sides, then set aside.
- Add the basmati rice to the pan with the remaining yoghurt mixture and stir to combine.
- Pour over the boiling water and give it a gentle stir.
- Sprinkle the stir fry vegetables evenly over the rice.
- Place the lamb chops on top of the vegetables.
- Cover with a lid or foil and bake for 25 minutes.
- Remove the lid and bake for a further 15 minutes so the lamb chops brown beautifully.
- Rest for a few minutes, then serve it up and enjoy. 😋
Nutrition
Video
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Frequently Asked Questions About Tandoori Lamb and Yoghurt Rice
Can I use foil if I do not have a lid?
Yes. The recipe says to cover the pan with a lid or foil before the first bake.
Do I need to brown the lamb first?
No. The lamb chops go straight on top of the vegetables and brown in the oven during the final uncovered bake.
The flavor was lovely my auery is how does one cook lamb chops and veg when rice is cooked in 12 minutes and the meat and veg need 25 minutes plus another 15 minutes further with the lid off to brown the chops
Hi Dianne, so glad you loved the flavour and great question. As this baked in the oven rather than simmered on the stove, the timing is a bit different to normal stove top rice. Baking it covered for 25 minutes lets the rice slowly soak up the liquid while the lamb and veg cook alongside it, then taking the lid off for the last 15 minutes lets the chops brown up nicely without drying out the rice, since it has already absorbed most of its liquid by then. So the full 40 minutes is exactly what the rice needs to cook through properly in the oven.
Will this work with chicken breast ? TIA
Hi Kylie. It will, but chicken breast will dry out. Keep and eye on it. You can either take it out mid-way and add it just at the end or put them in mid-way and let them cook till the end. Skinless chicken thighs work well. There’s more fat in chicken thighs, which you can trim, but it won’t dry out. Hope this helps.
We’re not lamb or pork eaters… can this be sub’d with beef or chicken? If so, would we need to change anything (like temp and time)?
Hi Moz. For beef, I’d steer clear of a slow cook cut like chuck, it needs hours low and slow to get tender, and this dish only bakes for 40 minutes so it won’t get there in time. Go for something like a rump steak or scotch fillet instead. Chicken thighs work well too. I’d leave the temp the same, just keep an eye on them as they might be ready a touch earlier than the lamb. Let me know how it goes.
Can this recipe be done in a slow cooker? Ta
Good question Stephanie. I’d hold off putting the rice in for the whole cook, it’ll turn to mush if it’s in there for hours. Here’s how I’d do it. Add the lamb chops with the yoghurt and tandoori mixture, the veg, and half the water (1.5 cups, no need to boil it) into the slow cooker and cook on low for about 4-5 hours. Then stir through the rice along with the rest of the water, boiling this time, and cook on high with the lid on for a further 20-25 minutes until the rice is tender. I haven’t tested this exact version myself, so keep an eye on it, but that should stop everything drying out or turning to mush. Let me know how it goes.