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This easy dish will make you throw away the takeaway menus. You’ll cook spiced lamb with fragrant rice, and what’s more the slow cooker does all the work for you.  

Serves 2  

Prep 20 mins   

Cook 7 hrs  

Everyday Balance™ ZeroCountper serving 

Power Foods

  • 1 lamb stock cube  

  • 2 onions, peeled and sliced 

  • 2 garlic cloves peeled and finely chopped 

  • 15g fresh root ginger, peeled and finely chopped 

  • 400g lamb steaks, visible fat removed and diced into bite-size pieces 

  • 1 tsp chilli powder, mild 

  • 1 tsp turmeric 

  • 1 tsp ground coriander 

  • 1 tsp ground cumin 

  • 1/2 tsp ground cinnamon 

  • 1/2 tsp ground cloves 

  • 250g fat-free natural yoghurt 

  • 3 bay leaves 

  • 150g basmati rice, dried 

  • Large pinch saffron threads  

  • Fresh coriander, chopped 

Boil a kettle and prepare your ingredients 

1. Dissolve the stock cube in 200ml of boiling water – this is your stock 

2. Add the onions, garlic, ginger and 100ml of stock to a large wide-based pan over a low heat 

Add a lid and simmer for 10 mins, stirring occasionally 

3. Remove the lid from the pan, increase the heat to high and cook until all the stock has evaporated then transfer to a slow cooker 

4. Return the pan to the heat again with a generous amount of low-calorie cooking spray,  

add the lamb and cook until lightly browned – the lamb won’t be cooked yet 

5. Add the chilli powder, turmeric, coriander, cumin, cinnamon, cloves, a pinch of salt and black pepper and the rest of the stock 

Give everything a good mix up, bring to the boil and then remove from the heat – this is your lamb sauce 

6. Allow the lamb sauce to cool slightly, then gently mix in the yoghurt and bay leaves 

Pour everything into the slow cooker 

7. Add the rice and 350ml cold water to a pot with a lid and bring to the boil    

Once boiling, reduce the heat to very low and cook, covered for 5 mins, drain thoroughly – don't overcook the rice at this point 

In a small bowl mix the saffron with 2 tbsp hot water and leave to stand for 5 mins – this is your saffron liquid 

8. Cover the lamb sauce with the rice and drizzle over the saffron liquid 

Put the lid on the slow cooker and cook on low for 7 hrs 

Serve with your favourite vegetables 

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