Lamb Massaman Curry with Steamed Rice

Lamb Massaman Curry with Steamed Rice

Ready in 25 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 8, 2018.
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Ingredients

RICE

  • 70g brown rice

LAMB MASSAMAN

  • 1 tsp oil
  • ½ brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-2 tsp grated ginger
  • 1 carrot, grated
  • ½-1 Tbsp massaman curry paste
  • ¾-1 cup chicken stock
  • ½ courgette, cut in half and thinly sliced
  • 250g pulled lamb
  • 50g baby kale
  • ¼ cup yoghurt

SALSA

  • ½ Lebanese cucumber, diced 1-2 cm
  • 1½ Tbsp chopped mint

Steps

  1. Bring a medium pot of water to the boil.
  2. Cook rice. Cook rice in pot of boiling water for about 15 minutes, until tender. Drain well through a sieve.
  3. Prep and cook lamb massaman. Heat oil in a large fry pan on medium-high heat. Cook onion, garlic, ginger, carrot and a pinch of salt for 3-4 minutes, until soft. Add curry paste and cook for 30 seconds, until fragrant.
  4. Add stock, courgette and lamb. Bring to a boil, reduce heat to medium and cook for 4-5 minutes, gently stirring occasionally, until lamb is warmed through and vegetables are tender.
  5. Remove from heat, stir through kale and yoghurt. Season and set aside.
  6. Prep salsa. Toss cucumber, mint and a pinch of salt in a small bowl.
  7. To serve, spoon rice into bowls. Spoon over lamb massaman and top with salsa.

Nutritional Information

Energy 1566 kj
374 kcal
Protein 34.2g
Carbohydrate 38.8g
Fat 10.8g