Warm and wholesome.
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
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.
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.
Stir in beans. Simmer, covered a further 5 minutes, or until liquid is absorbed and rice is tender. Remove from heat.
Meanwhile, cut lamb into thin slices. Stir into rice mixture with coriander. Cover pan with lid. Stand pan for 1 minute.
Sprinkled with cashews. Serve with yoghurt and lemon wedges. Garnish with coriander sprigs.