lean lamb leg steak
400 g, (Buy 500g) cut into 2.5cm pieces
1 large, thinly sliced
Indian curry paste
brown basmati rice
1 cup(s), (250ml)
500 g, cut into florets
2 medium, halved lengthways, thinly sliced
125 g, halved diagonally
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
- Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook lamb, turning, in batches, for 2 minutes or until browned. Transfer to a plate.
- Reduce heat to medium and add remaining oil. Cook onion, stirring, for 5 minutes or until light golden. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add rice and stir to coat.
- Pour stock over rice. Top with lamb, cauliflower, carrot and beans. Bring to the boil. Bake in oven, covered, for 30 minutes or until liquid has absorbed and rice and vegetables are tender. Serve with yoghurt and mint.