Ingredients
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2 tablespoons peanut oil
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2 carrots, peeled, coarsely grated
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1 brown onion, finely chopped
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1 garlic clove, crushed
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200g (1 cup) Basmati rice
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95g (1/2 cup) raisins
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2 teaspoons Massel chicken style stock powder
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500ml (2 cups) water
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2 tablespoons pine nuts, toasted
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1 teaspoon curry powder (see note)
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4 lamb rump steaks
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90g (1/3 cup) natural yoghurt
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1/4 cup fresh coriander leaves
Method
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1Heat half the oil in a saucepan over medium heat. Cook the carrot, onion and garlic, stirring, for 2 minutes or until the onion is soft. Stir in the rice, raisins, stock powder and water. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes. Reduce heat to low. Cover and cook for 10 minutes or until the liquid is absorbed. Set aside, covered, for 5 minutes to steam. Stir in the pine nuts.
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2Meanwhile, combine the curry powder and remaining oil in a bowl. Rub over the lamb. Heat a large non-stick frying pan over medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking.
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3Thinly slice the lamb across the grain. Divide the rice among serving dishes. Top with the lamb, yoghurt and coriander.
Source: taste.com.au
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