Ingredients
1 tablespoon vegetable oil
400g lean lamb leg steaks
1 onion, halved, thinly sliced
3 teaspoons mild curry powder
1 ½ cups basmati rice
3 cups chicken stock
200g green beans, trimmed, halved
½ cup roughly chopped fresh coriander
Chopped unsalted cashews, natural yoghurt and lemon wedges, to serve
Fresh coriander sprigs, to garnish
Method
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Heat half the oil in a large, deep non-stick frying pan over a medium to high heat. Add lamb. Cook for about 3 to 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil.
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Heat remaining oil in same pan. Add onion. Cook, stirring occasionally until soft. Add curry powder and rice. Cook, stirring for about 1 minute, or until fragrant. Stir in stock. Bring to boil. Simmer, covered, for 10 minutes.
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Stir in beans. Simmer, covered a further 5 minutes, or until liquid is absorbed and rice is tender. Remove from heat.
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Meanwhile, cut lamb into thin slices. Stir into rice mixture with coriander. Cover pan with lid. Stand pan for 1 minute.
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Sprinkled with cashews. Serve with yoghurt and lemon wedges. Garnish with coriander sprigs.