Description
Tasty one pot spicy dish
Ingredients
Scale
4 lean lamb steaks (about 400g) or 400g diced lean lamb, trimmed of all fat, cut into chunks
2 garlic cloves, finely grated
8 tsp chopped fresh ginger
3 tsp ground coriander
4 tsp rapeseed oil
4 onions, sliced
2 red chillies, deseeded and chopped
170g brown basmati rice
320g diced butternut squash
2 tsp cumin seeds
2 tsp vegetable bouillon powder
20cm length cucumber, grated
100ml bio yogurt
4 tbsp chopped mint, plus a few extra leaves
handful coriander, chopped
Instructions
- Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.
- Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.
- Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.
- About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Calories: 463