"In­dian flavours work beau­ti­ful with lamb."

Sunday Herald Sun - Stellar - - On Sunday -


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)

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