THAI-STYLE LAMB & RICE
PREP AND COOK: 20 MINS
• 450g packet family-size
microwave basmati rice
• 1 tblsp vegetable oil
• 500g lamb mince
• ¼ cup Thai stir-in seasoning
• 1 small butter lettuce,
trimmed, torn • 1 Lebanese cucumber, halved
lengthways, thinly sliced
• 1/3 cup coarsely chopped fresh coriander, plus coriander sprigs, to garnish
• ¼ cup bottled Thai-style salad
• Lime wedges, to serve
1 Heat rice according to packet directions. 2 Heat oil in a large, nonstick frying pan over a medium to high heat. Add lamb. Cook, stirring with a wooden spoon to break up mince, for about 3 minutes, or until browned. Add seasoning. Stir for a further 2 minutes, or until fragrant. 3 Add rice to mince mixture in pan. Season with salt and pepper. Stir until hot. Remove pan from heat.
4 Combine lettuce, cucumber, coriander and dressing in a bowl. Toss to coat.
5 Serve lamb mixture with salad and lime wedges. Sprinkle with roasted peanuts, if desired. Garnish with coriander sprigs.