Give tasty lamb steak a pinch of South Asian spice and serve it with a colourful rice dish that’s studded with juicy raisins.
Ingredients
- 2 tablespoons peanut oil
- 2 carrots, peeled, coarsely grated
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 200g (1 cup) Basmati rice
- 95g (1/2 cup) raisins
- 2 teaspoons Massel chicken style stock powder
- 500ml (2 cups) water
- 2 tablespoons pine nuts, toasted
- 1 teaspoon curry powder (see note)
- 4 lamb rump steaks
- 90g (1/3 cup) natural yoghurt
- 1/4 cup fresh coriander leaves
Method
- Step 1Heat half the oil in a saucepan over medium heat. Cook the carrot, onion and garlic, stirring, for 2 minutes or until the onion is soft. Stir in the rice, raisins, stock powder and water. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes. Reduce heat to low. Cover and cook for 10 minutes or until the liquid is absorbed. Set aside, covered, for 5 minutes to steam. Stir in the pine nuts.
- Step 2Meanwhile, combine the curry powder and remaining oil in a bowl. Rub over the lamb. Heat a large non-stick frying pan over medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking.
- Step 3Thinly slice the lamb across the grain. Divide the rice among serving dishes. Top with the lamb, yoghurt and coriander.
- Low carb
Nutrition
4074 kj
Energy
46g
Fat Total
15g
Saturated Fat
4g
Fibre
75g
Protein
212mg
Cholesterol
605.57mg
Sodium
21g
Carbs (sugar)
62g
Carbs (total)
Notes
Use gluten-free stock powder and gluten-free curry powder to make this gluten free.
With a twist: Curried vegetable & chickpea rice: Omit the lamb. Replace 1 carrot with 1 zucchini. Add the curry powder with the rice. Stir in a 400g can chickpeas, rinsed, drained, with the pine nuts.
Spiced chicken with zucchini pilaf: Replace the carrot with zucchini. Replace the lamb with chicken breast fillets. Cook the chicken for 5 minutes each side in step 2.
- Author: Kathy Knudsen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste