Tandoori is a musthave in Indian Cuisine and blends perfectly with lamb.

Preparation method

  • Fry the lamb in the rice oil and remove from the pan.
  • Fry the onions and the garlic in the same frying pan until the gravy has been absorbed completely and the edges of the onions are golden brown.
  • Add the meat, salt and pepper, fill with the broth and tandoori sauce, add the lime leaves and cook for approx. 1.5 h over a low heat and braise with the lid closed.
  • Cook the rice, preferably in a rice cooker according to instructions.
  • Add the aubergine cubes when the lamb is tender enough and continue to braise for 8 minutes.
  • Add the courgette cubes and the frozen Edamame, braise for another 5 minutes and serve hot with the Basmati rice


  • 1400 g boneless leg of lamb, diced to goulash size
  • 3 tbsp rice oil Golden Turtle for Chefs™ (Art. 60354)
  • 2 onions, roughly diced
  • 2-3 cloves garlic, sliced
  • 500 ml Tandoori sauce Golden Turtle for Chefs™ (Art. 60484)
  • 250 ml broth
  • 5 lime leaves
  • 1 aubergine, cut into cubes approx. 2x2 cm
  • 1 courgette, cut into cubes approx. 2x2 cm
  • 200 g Edamame Golden Turtle for Chefs™ (Art. 60620)
  • 500 g Basmati rice Golden Turtle for Chefs™ (Art. 60157)

Useful information

  • Costs p. portion: approx. €4.30*
  • Energy p.portion: approx. 825 kcal
  • Preparation time: 10 min. Preparation cook for approx. 2 h Preparation in advance possible
  • Accessories: Cutting board, casserole with lid, Rice cooker or stock pot


Replace the basmati rice with naan bread and serve with mango chutney and pickled shallots.