Name: Lamb with spiced rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup long-grain white rice; 2 tablespoon vegetable or olive oil; 8 small lamb leg steaks; 2 teaspoon mixed spice; 1 large carrot, sliced; 2 medium tomatoes, finely chopped; 2 tablespoon chopped coriander, plus extra leaves, to serve; 2 tablespoon chopped mint; 200 gram green beans, steamed; 1/3 cup thick natural yogurt

Ingredients

1 cup long-grain white rice

2 tablespoon vegetable or olive oil

8 small lamb leg steaks

2 teaspoon mixed spice

1 large carrot, sliced

2 medium tomatoes, finely chopped

2 tablespoon chopped coriander, plus extra leaves, to serve

2 tablespoon chopped mint

200 gram green beans, steamed

1/3 cup thick natural yogurt

Method

1.Cook rice in a large saucepan of boiling water for 10 minutes or until tender. Drain; rinse under hot water. Drain; set aside.

2.Meanwhile, heat half the oil in a large, deep frying pan over high heat. Season lamb. Add lamb to pan; cook for 2 minutes each side or until browned and cooked to your liking. Transfer to a heatproof board. Cover with foil; rest for 5 minutes. Thickly slice; cover to keep warm.

3.Heat remaining oil in same pan over moderate heat. Add mixed spice, carrot and 1/4 cup water; cook and stir for 5 minutes or until carrot is just soft.

4.Add rice and tomato; cook and stir for 1 minute or until heated. Remove pan from heat; stir in coriander and mint. Divide rice among serving bowls. Add beans and lamb. Top with yogurt and extra coriander. Serve.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%