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Lamb Buddha Bowl Lamb Buddha Bowl

Lamb Buddha Bowl

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Whe you are trying to be healthy, ditch the bread and try this delicious Lamb Buddha Bowl. Perfect for lunch or food on the go.

Preparation: 10 mins  (plus 0 mins marination)
Cooking: 180 mins
  • 800g-1kg boneless lamb shoulder, trimmed and excess fat removed

For the tomato sauce

  • 2 teaspoons olive oil
  • 2 shallots, finely diced
  • 2 large garlic cloves, crushed
  • 2 fresh bay leaves
  • Pinch of chilli flakes
  • 500ml hot beef or lamb stock
  • 1 x 400g can chopped tomatoes
  • 1 tablespoon tomato purée
  • Salt and freshly milled black pepper

To serve

  • 4 x 250g packets microwaveable basmati rice
  • 160g baby spinach leaves
  • 1 x 400g can chickpeas, drained and rinsed
  • 500g cherry tomatoes, quartered
  • 1 medium head of broccoli, trimmed and cut into florets and lightly blanched
  • 160g Feta cheese, crumbled

•     Preheat the oven to 160oC, 140oC Fan, Gas mark 3.

•     Heat the oil in a large, shallow casserole dish over medium to high heat and brown the lamb on both sides to seal.  Transfer to a plate and set aside.

•     In the same dish fry the shallots until soft, then add the garlic, bay leaves and chilli flakes.  Cook for a minute.

•     Stir in stock, chopped tomatoes, tomato purée and season. Return the lamb to the casserole dish, spoon over the sauce, cover with a tight fitting lid and cook for 3 hours.

•     Remove the casserole dish from the oven and spoon off any excess oil from the surface of the sauce.  Use 2 forks to gently pull the meat apart. Season, if required.

•     Meanwhile, microwave the rice according to the packet instructions.

•    Fill warm bowls with rice, spinach leaves, chickpeas, cherry tomatoes, broccoli, and lamb. Garnish with the feta cheese and serve.

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