SERVES 4 PREP 15 MINS + MARINATING COOK 40 MINS PER SERVE 2664kj
1 In a medium bowl, combine yoghurt, garlic, lemon zest and spices. Add steaks to yoghurt and toss to coat. Marinate 2 hours or overnight.
2 In a large saucepan, combine lentils, rice and water. Season. Bring to the boil, covered, on medium. Reduce heat to low, simmer 15 mins. Remove from heat, set aside, covered 10 mins. Fluff grains with a fork. Transfer to a bowl.
3 Meanwhile, in a large frying pan, heat ghee over medium. Saute onions 10-15 mins, stirring occasionally, until golden and softened. Toss onions and chopped parsley through lentil mixture. Season.
4 In same pan, heat oil on high. Cook beef 30 secs each side. Remove from pan. Spoon beef over rice. Serve with chopped chilli, mint leaves, mint yoghurt and lemon cheeks. ½ cup Greek-style yoghurt 3 cloves garlic, crushed grated zest 1 lemon ½ tsp each ground cinnamon, cumin, coriander ¼ tsp each allspice, nutmeg 4 beef minute steaks ¾ cup dried brown lentils, rinsed ¾ cup long grain rice, rinsed 2 ¼ cups water 2 tbsp ghee 3 onions, sliced ¼ cup parsley, roughly chopped 2 tbsp olive oil finely chopped red chilli, mint yoghurt, lemon cheeks to serve