Add some spice to lamb mince

Piako Post - - FRONT PAGE -

aside; finely dice onion; peel and grate car­rot and set aside to­gether.

For the tomato salsa, dice toma­toes 1⁄2cm and place in a small bowl. Chop mint and add to tomato with a driz­zle of olive oil and sea­son to taste. Set aside.

Heat a driz­zle of oil in a large fry­ing pan on high heat. Cook onion, car­rot and lamb mince for 5-6 min­utes un­til start­ing to brown. Add gar­lic, gin­ger, In­dian spice mix, flour and salt and cook for 1-2 min­utes, stir­ring of­ten, un­til fra­grant.

Re­duce heat to medium and slowly stir through stock and tomato sauce. Add peas and cook for a fur­ther 5-6 min­utes till thicken.

Fluff up cooked rice with a fork and stir through spinach.

To serve, di­vide rice onto each plate, top with In­dian lamb and sprin­kle over tomato salsa.

My Food Bag is ex­cited to be rolling out de­liv­ery of its fresh in­gre­di­ents and de­li­cious recipes across the coun­try. To find out more and ex­plore the range, head to my­food­bag.co.nz. Please note that it is un­able to de­liver to rural ad­dresses.

In­dian lamb mince with yel­low rice and tomato salsa.

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