Lamb Rogan Josh with Scented Rice

Lamb Rogan Josh with Scented Rice

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 3, 2018.
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Ingredients

RICE

  • 75g Japanese brown rice
  • ½ cup water
  • ¼ tsp salt
  • ¼ tsp rice spice mix

LAMB

  • ¾ tsp oil
  • ½ red onion, thinly sliced
  • ½ carrot, thinly sliced
  • ¼ cauliflower, cut into small florets
  • 2 Tbsp rogan josh spice paste
  • 1 cup stock
  • 250g pulled lamb
  • 2 Tbsp yoghurt
  • Pinch of chilli flakes (optional)

PICKLE

  • 1 tsp vinegar
  • ½ tsp honey
  • ½ Lebanese cucumber, thinly sliced
  • ½ carrot, thinly sliced

To Serve

  • 1-2 Tbsp yoghurt

Steps

  1. Cook rice. Combine rice, water, salt and rice spice mix in a medium 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Prep lamb veggies.
  3. Cook lamb. Heat oil in a medium fry-pan on medium-high heat. Cook onion and first measure of carrot with a pinch of salt for 3-4 minutes, until starting to soften. Add cauliflower and rogan josh spice paste and cook for 30 seconds, until fragrant.
  4. Add stock and bring to the boil. Reduce heat to low-medium and simmer for 6-8 minutes, until vegetables are tender.
  5. Add lamb to pan and break into bite-sized pieces. Cook for 3-4 minutes, until piping hot. Remove from heat and stir through yoghurt and chilli flakes (if using). Season.
  6. Prep & assemble pickle. Combine vinegar and honey in a small bowl, add cucumber and remaining carrot, toss to combine and season.
  7. To serve, divide rice between bowls and top with lamb and pickle. Dollop over yoghurt.

Nutritional Information

Energy 1852 kj
443 kcal
Protein 35.3g
Carbohydrate 45.6g
Fat 13.7g