Lamb Madras with Yellow Rice and Crispy Shallots

Steps

1. a full kettle to the boil.
2. Add rice, curry spice mix, boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While rice cooks, roughly chop broccolini 2cm. Set aside. Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry with paper towels and season with salt and pepper.
4. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest. Reserve pan.
5. Return pan to a medium heat with a drizzle of oil (if needed). Cook carrot and cauliflower for 3 minutes. Add stock and madras sauce and simmer for about 2 minutes, until veggies are almost tender. Add broccolini and cook for a further 3 minutes, until tender.
6. While broccolini cooks, slice lamb thinly against the grain and add to pan with sauce, along with any resting juices. Stir to combine and warm through for about 1 minute. Remove from heat. Stir through fish sauce, lemon juice and yoghurt. Season to taste with salt and pepper.
7. spoon ¾ cup cooked yellow rice into each bowl and top with lamb madras and a dollop of remaining yoghurt. Sprinkle over crispy shallots.