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Time preparation15mn

Time cooking35mn

Time Total50mn


spray oil for cooking

1 medium (150g) onion, chopped

2 cloves garlic, crushed

1 tbsp grated ginger

2 tbsp mild Indian curry paste, (such as madras or tikka)

1 tsp cumin

1 tsp cinnamon

1 tsp turmeric

2 tsp coriander

500g lean lamb steaks, cubed

1½ cups (300g) basmati rice

4 cups (1L) chicken stock

1 tbsp Asian Seasoning sauce

1 cup (120g) frozen peas

2 cups (200g) cauliflower florets

¼ cup (35g) coarsely chopped dried apricots

150g natural yogurt

2 tbsp chopped mint

2 medium (300g) tomatoes, chopped

2 tbsp chopped coriander



  1. Preheat oven to 180°C/160°C fan forced.
  2. Heat a large casserole dish over medium heat; spray with oil; add onion and garlic, cook until soft. Add ginger, curry paste, cumin, cinnamon, turmeric and coriander; cook, stirring, for 1 minute. Add ¼ cup (60mL) water, if necessary, to prevent sticking.
  3. Add lamb and cook for 5 minutes or until browned. Stir in rice and cook for 1 minute; add stock, Asian seasoning sauce, peas, cauliflower and apricots; bring to a boil. Remove from heat and cover with lid.
  4. Place in the oven and bake 25-30 minutes or until stock is absorbed and rice is cooked. Remove from oven and allow to rest for 5 minutes.
  5. Meanwhile, combine yogurt and mint in a small bowl; mix well. Combine tomatoes and coriander in a separate bowl, mix well.

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