Indian-Spiced Lamb

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs onion
• 2clov garlic
• 130g natural yoghurt
• 300g lamb mince
• 10g kofta seasoning
• 10g Malaysian mild curry powder
• 150g peas
• 50g tomato paste
• 1pcs olive oil spray (optional)
• 5ml sugar

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the onion. Crush or finely chop 2 garlic cloves. Season the yoghurt with salt and pepper.
3. Step 3 — Brown lamb mince
   Spray or brush a medium deep frypan with olive oil and heat over high heat. Cook the lamb mince and half the kofta seasoning*, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan with a slotted spoon.
4. Step 4 — Simmer lamb
   Heat the same pan over medium heat. Cook the onion and half the curry powder*, stirring, for 3-4 mins until softened. Stir in the mince, peas, garlic, half the tomato paste*, 1 tsp sugar and 180ml (¾ cup) water and bring to the boil. Reduce the heat to medium and cook for 5 mins or until thickened. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the rice and lamb mixture among plates. Spoon over the yoghurt and enjoy!
6. Step 6 — Make it spicy
   Like it hot? Kick up the heat a notch or two with a scattering of chopped fresh chilli or chilli flakes.

Allergens

Milch, Sulfit