Lamb Korma with Yellow Rice

Lamb Korma with Yellow Rice

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, September 22, 2019.
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Ingredients

Lamb

  • 1 pack lamb rump steaks
  • 1 pack korma sauce

Rice

  • 2 packs brown rice
  • 1 pack rice spices
  • 1 capsicum, diced
  • 2 tomatoes, diced
  • 2 baby bok choy, thinly sliced

To Serve

  • 1 pack almonds
  • Garlic chilli blend

Steps

  1. Cook lamb. Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry and season. Cook for 3-4 minutes each side (for medium), or until cooked to your liking. Remove from pan and cover to rest. Reserve pan.
  2. Meanwhile, prep & heat rice. Heat a drizzle of oil in another pan on medium-high heat. Squeeze rice in packs to separate grains, add to pan with rice spices and cook for about 3 minutes with a pinch of salt, until hot. Add veggies to rice and season to taste.
  3. Heat sauce. Using reserved pan, heat korma sauce on low heat for 1-2 minutes, until hot through. Remove from heat. Slice lamb and stir any resting juices through sauce. Season.
  4. Serve lamb with rice and korma sauce. Sprinkle over almonds and a pinch of garlic chilli blend.

Nutritional Information

Energy 2875 kj
687 kcal
Protein 33.8g
Carbohydrate 42.8g
Fat 42.2g