THAI-STYLE LAMB & RICE

that's life (Australia) - - Real Food -

SERVES 4

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

paste

• 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

dress­ing

• 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.

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