One-pot Indian Lamb & Rice
PREP 5 MIN•COOK 25 MIN
DF
EF
GF
NS
NF
Number of servings
2
1 onion diced
1 tsp fresh ginger grated
300g ground lamb
1 1⁄2 tsp curry powder
1⁄3 cup (65g) brown basmati rice rinsed
2⁄3 cup (160ml) chicken stock
1⁄2 cup (70g) frozen peas defrosted
1 cup (40g) baby spinach leaves
salt & pepper, to taste
2 tbs Greek yogurt (or dairy-free alternative)
Heat a non-stick skillet over medium heat. Add onion and cook for 5 minutes or until soft. Add ginger and cook for another minute until fragrant.
Add lamb and cook for 4-5 minutes to brown.
Add curry powder, rice and stock. Cover, bring to a gentle simmer and cook for 10 minutes or until rice is tender.
Scatter over peas and spinach, cover with lid and set aside for 5 minutes to rest and heat through. Toss to combine and adjust seasoning.
Divide between bowls and serve topped with yogurt.
Energy (kJ)
1720 kJ / 411 cals
Protein
38.4 g
Fat
14.1 g
Sat. Fat
4.8 g
Carbs
29 g
Sugar
5.5 g
Fiber
7.2 g
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