The Invercargill Eye - - COMMUNITY COOKBOOK -

50g chopped dates cup nat­u­ral yo­ghurt Com­bine all yel­low rice in­gre­di­ents in a medium pot and bring to the boil.

As soon as it boils, cover with a tight-fit­ting lid and re­duce to low­est heat to cook for 12 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 8 min­utes. Do not lift lid dur­ing cook­ing.

While rice is cook­ing, finely dice onion and grate car­rots. Heat a driz­zle of oil in a large fry-pan on medium-high heat. Cook onion and car­rots for 3–4 min­utes, un­til soft, stir­ring oc­ca­sion­ally. Add lamb mince and cook for 3–4 min­utes, breaking up with a wooden spoon, un­til start­ing to brown.

While mince cooks, roughly chop gar­lic, thinly slice cab­bage and set both aside.

Add sec­ond mea­sure of In­dian spice mix and sec­ond mea­sure of salt to pan and stir well. Cook for about 1 minute, un­til fra­grant.

Add gin­ger, gar­lic, cab­bage and chilli flakes (if us­ing), stir well to com­bine and cook for a fur­ther

6–7 min­utes, un­til cab­bage is ten­der and lamb is browned. Stir through tomato sauce and sea­son well with salt and pep­per.

While lamb cooks, dice cu­cum­ber 1cm and set aside. Add chopped dates to a small, heat­proof bowl. Pour over boil­ing water to just cover and leave to soak for 2 min­utes.

Drain well and dis­card water. Use a fork to mash dates then mix through yo­ghurt.

To serve, spoon cup cooked yel­low rice per per­son onto each plate and top with In­dian-spiced lamb. Dol­lop over date yo­ghurt and top with cu­cum­ber.

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