SPICED LAMB & FRAGRANT RICE
"Indian flavours work beautiful with lamb."
SERVES 6- 8
2½ tsp each ground turmeric, ground cumin, curry powder, ground cinnamon 1½ tsp chilli powder (optional) Pinch of saffron threads (80ml) cup olive oil 4 x 350g lamb rumps, trimmed 2 onions, thinly sliced 5 cloves garlic, crushed 2 large tomatoes, chopped Finely grated zest of 1 lime, plus wedges to serve 2 cups (400g) basmati rice, rinsed 1 litre (4 cups) chicken stock Mint, coriander and raita, to serve Preheat the oven to 200°C. Toast spices in a heavy-based saucepan over medium-low until fragrant. Set half aside and combine remainder with 2 tbs oil in a large bowl, add lamb and turn to coat. Leave to marinate for 15 minutes or longer if time allows. Fry onion and garlic in remaining oil in same pan over medium heat for 4 minutes or until soft. Add tomato and zest and cook for 4 minutes or until tomato collapses. Add reserved spices and cook for 1 minute, then add rice and stock, bring to the boil, reduce to low, cover and cook for 12 minutes. Rest for 15 minutes without uncovering. Heat a non-stick frying pan over mediumhigh heat, add lamb fat-side down and cook for 4 minutes or until caramelised, then brown other sides. Place in an oven dish and roast for 8-10 minutes for medium rare. Rest for 10 minutes loosely covered with foil, then thickly slice. Spoon rice onto a platter, top with lamb, mint and coriander and serve with raita and lime wedges. PER SERVE • 43G PROTEIN • 4G SAT FAT • 23G CARB • 3G SUGARS • 715MG SODIUM • 425 CAL (1785KJ)