Hyderabadi Lamb Chops with South Indian Rice and Roasted Cumin Beetroot

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For 2 (For 4)

Natural Yoghurt : 300g (600g)

Gujarati spice blend: 1 pod (2 pods)

Lamb Chops: 6 (12)

Beetroot: 3 (6)

Desiccated Coconut: 2 pod (4 pods)

Dhana Jeeru Mix: 1 pod (2 pods)

South Indian Rice Tarka Blend: 1 pod (2 pods)

Basmati Rice: 150g (300g)

Cucumber: ½ (1)

Mint: 1 bunch (2 bunches)

Recipe Description

Nutritional Information:

Energy 882 kcal | Fat 55g, of which saturates 4g | Carbohydrates 67g, of which sugars 15g | Protein 44g | Salt 4.36


Recipe Description:

This Indian dish combines spiced and succulent lamb with refreshing side dishes. Lamb chops are marinated in a gujarati spice blend while beetroot is tumbled in desiccated coconut and dhana jeeru mix. Traditional basmati rice, infused with a South Indian rice tarka blend, and raita, freshly made from cucumber, mint and natural yoghurt, accompany.

  • Preparation time:

    For 2 - 30 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 75 mins