(at time of publication)
- 300g diced lamb
- 1 onion, thinly sliced
- cooking oil spray
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 cup basmati rice, rinsed
- 3 cups vegetable stock
- ¾ cup frozen peas
- parsley, to serve
- ½ cup low-fat natural yoghurt, to serve (optional)
1 Combine lamb and onion in a bowl. Spray with oil. Heat a saucepan over a medium heat. Add lamb mixture and cook, stirring, for 2-3 minutes, or until browned.
2 Add garlic, ginger and curry powder and stir to combine. Add rice. Stir until combined. Add stock. Stir and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes.
3 Remove from heat. Stir in peas. Cover and stand for 5 minutes. Divide among bowls. Top with parsley and serve with yoghurt and a colourful salad.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 3g
Dietary fibre 4g
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