Madras Rice with Grilled Lamb Chops, Labneh and Hot Chillies. Indian-lebanese fusion

 Bring together the warmth of Indian spices and the freshness of the Levant with this colourful Madras rice. Fragrant coconut rice with cauliflower, chickpeas and red peppers is paired with juicy grilled lamb chops, creamy labneh and fiery chillies for a dish that feels both comforting and exotic.

Why You'll Love This Recipe

Rich Indian-inspired Madras flavours

Creamy coconut milk and tender chickpeas

Perfectly grilled lamb chops

Refreshing Lebanese labneh topping

Ready in under one hour

High in protein and naturally gluten-free

Ingredients

For the Madras Rice

250g basmati rice

1 small cauliflower, cut into florets

1 red pepper, sliced

1 tin chickpeas, drained

400ml coconut milk

300ml vegetable stock

1 onion, finely diced

2 garlic cloves, minced

1 tbsp Madras curry powder

1 tsp turmeric

1 tbsp vegetable oil

Salt and black pepper

For the Lamb

8 lamb chops

1 tsp cumin

1 tsp coriander powder

1 tsp paprika

1 tbsp olive oil

Salt and black pepper

To Serve

150g labneh

Fresh red chillies, sliced

Fresh coriander

Lemon wedges

Instructions

1. Prepare the Rice

Rinse the basmati rice until the water runs clear.

Heat the oil in a large pan and sauté the onion until soft. Add the garlic, Madras curry powder and turmeric. Cook for one minute until fragrant.

Add the cauliflower florets, red pepper and chickpeas. Stir well.

Pour in the coconut milk and vegetable stock. Add the rice, season with salt and pepper and bring to a gentle boil.

Cover and simmer for 15–18 minutes until the rice is tender and the liquid absorbed. Allow to rest for 10 minutes.

2. Grill the Lamb Chops

Combine cumin, coriander, paprika, olive oil, salt and black pepper.

Rub the mixture over the lamb chops.

Cook on a hot grill or barbecue for 3–4 minutes per side for medium, adjusting according to your preference.

Allow the meat to rest for a few minutes before serving.

3. Assemble

Spoon the fragrant Madras rice onto serving plates.

Arrange the grilled lamb chops on top.

Add generous dollops of labneh and scatter over fresh hot chillies and coriander.

Serve with lemon wedges.

Tips

Add raisins or toasted almonds for extra Middle Eastern character.

Greek yoghurt can replace labneh.

Chicken thighs work beautifully if lamb is unavailable.

For more heat, add chopped green chillies directly to the rice.

Storage

Leftover rice keeps for up to 3 days in the refrigerator. Reheat gently with a splash of water. Store the labneh separately.

Frequently Asked Questions

Can I make this recipe vegetarian?

Yes. Replace the lamb chops with grilled halloumi or roasted aubergines for a delicious vegetarian version.

What is labneh?

Labneh is a strained yoghurt popular throughout Lebanon and the Middle East. It has a thick, creamy texture and a pleasant tang that balances spicy dishes perfectly.

Can I prepare the rice ahead?

Yes. The Madras rice can be made a day in advance and reheated before serving.

Which wine pairs well with this dish?

A Syrah, Côtes-du-Rhône or a fruity Grenache pairs beautifully with the spices and grilled lamb.

Below are some more great curry recipes:

Sri Lankan coconut chicken curry

Japanese curry meets British crumbed fish

Lamb sausage red curry noodles