Ingredients
- 8 x 120g lean lamb fillets
- 1 tablespoon lime juice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 teaspoons sunflower oil
Green pea & saffron rice
- 1 tablespoon sunflower oil
- 1 onion, cut into wedges
- 1 teaspoon garam masala (see note)
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
- 8 pitted prunes, sliced lengthways
- 1 1/2 cups Basmati rice, rinsed, drained
- 3 cups (750ml) salt-reduced chicken stock
- 1 cup (120g) frozen peas
- 1/2 cup roughly chopped flat-leaf parsley
Method
- Step 1To make the rice, heat oil in a large pan over medium-high heat and cook onion and garam marsala for 2-3 minutes until just softened. Add saffron mixture, prunes, rice and stock and bring to a boil. Reduce heat to low and cover with a tight-fitting lid. Cook for 15-18 minutes until liquid has evaporated and rice is tender, adding the peas for the last 3-4 minutes of cooking. Stir in the parsley and season to taste.
- Step 2Meanwhile, combine lamb, lime juice, spices and oil in a bowl, then season. Cook in a large non-stick frypan over medium-high heat, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove from heat, cover with foil and stand for 5 minutes. Slice lamb into 3 pieces lengthways and serve over rice.
Nutrition
2941 kj
Energy
16.5g
Fat Total
4.9g
Saturated Fat
5.1g
Fibre
60.4g
Protein
160mg
Cholesterol
682mg
Sodium
75g
Carbs (total)
All nutrition values are per serve
Notes
Garam masala is an Indian spice mix available from supermarkets.
- Author: Kate Nichols
- Image credit: Ian Wallace
- Publication: Taste.com.au
0