One-pot Indian Lamb & Rice

PREP 5 MIN
•
COOK  25 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

1 onion diced

1 tsp fresh ginger grated

300g minced 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)

Methodbased on 2 servings
1

Heat a non-stick frypan over medium heat. Add onion and cook for 5 minutes or until soft. Add ginger and cook for another minute until fragrant. 

2

Add lamb and cook for 4-5 minutes to brown. 

3

Add curry powder, rice and stock. Cover, bring to a gentle simmer and cook for 10 minutes or until rice is tender. 

4

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.

5

Divide between bowls and serve topped with yogurt.  

Nutritional Informationper serving

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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