LAMB MADRAS WITH CUCUMBER AND MINT

SERVES 4 PREP 15 MINS COOK 18 MINS

• 1½ cups brown

basmati rice

• 2 tblsps vegetable oil • 750g lamb rump steaks, trimmed, cut into 2cm pieces • 1 onion, chopped • 2 cloves garlic, crushed • 1 tblsp Madras curry

powder

• 400g can chopped

tomatoes

• 270g can coconut milk • 2 tsps brown sugar

• 2 x 5g chicken stock

cubes, crumbled

• 1 Lebanese cucumber,

chopped

• 2 tblsps chopped

fresh mint

1 Cook rice in a large saucepan of boiling, salted water until tender. Drain well.

2 Meanwhile, heat half the oil in a large, nonstick frying pan over a high heat. Add lamb in two batches. Cook, stirring occasionally, for about 4 minutes, or until browned.

Remove from pan.

3 Heat remaining oil in same pan. Add onion and garlic. Cook, stirring, for 2 minutes or until soft. Add curry powder. Stir for 1 minute. Stir in tomatoes, milk, sugar and cubes. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened.

4 Return lamb to pan. Cook for a further 2 minutes until tender.

5 Serve curry with rice. Top with combined cucumber and mint.