Lamb Curry with Rice

Lamb Curry with Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 14, 2016.
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A warm lamb curry for a cold winters night!

Ingredients

RICE

  • 1 1/2 cups basmati rice
  • 2 1/4 cups water

LAMB CURRY

  • 1 brown onion, finely diced
  • 450g lamb mince
  • 1 1/2 tablespoons lamb spice mix
  • 1/2 cauliflower, roughly chopped into small florets
  • 1 courgette, grated
  • 1/2 bunch silverbeet leaves, thinly sliced until you have 3 cups worth
  • 50g golden sultanas
  • 1 can whole peeled tomatoes
  • 1/2 cup beef stock
  • 1 teaspoon sugar

TO SERVE

  • 1/2 cup sour cream
  • 3 pinches of chilli flakes (optional, adults)

Steps

  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion and lamb mince for 3–4 minutes, breaking up with a wooden spoon as it cooks, until onion is soft and lamb starts to brown.
  3. Add lamb spice mix and cauliflower to pan with mince and cook for 1–-2 minutes until fragrant.
  4. Add all remaining lamb curry ingredients to pan and simmer on low-medium heat for 8–10 minutes, until cauliflower is soft and sauce has thickened. Season to taste with salt and pepper.
  5. Spoon 3/4 cup cooked rice per person onto each plate and top with a big spoonful of lamb curry. Serve with a dollop of sour cream on the side and a pinch of chilli flakes (if using).

Nutritional Information

Energy 2089 kj
499 kcal
Protein 29.8g
Carbohydrate 54.7g
Fat 16.8g