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Carrot pilaf with spiced lamb
Carrot pilaf with spiced lamb
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Prep Time:
20 minutes
Cook Time:
17 minutes
Total Time:
37 minutes
Elevate lamb steak with South Asian spices, served with vibrant raisin-studded rice.
Ingredients:
  • 36.40 gm peanut oil
  • 2 carrots, peeled, coarsely grated
  • 1 garlic clove, crushed
  • 200g (1 cup) Basmati rice
  • 95g (1/2 cup) raisins
  • 2 tsp chicken style stock powder
  • 500ml (2 cups) water
  • 40.00 ml pine nuts, toasted
  • 2.50 gm curry powder (see note)
  • 4 lamb rump steaks
  • 90g (1/3 cup) natural yoghurt
  • 62.50 ml fresh coriander leaves
Instructions:
  • In a saucepan over medium heat, heat half of the oil. Sauté carrot, onion, and garlic for 2 minutes until the onion is soft. Add rice, raisins, stock powder, and water. Bring to a boil, then simmer for 5 minutes on medium heat. Reduce heat to low, cover, and cook for 10 minutes until liquid is absorbed. Let it steam covered for 5 minutes. Finish by stirring in the pine nuts.
  • Mix the curry powder and the remaining oil in a bowl, then massage it onto the lamb. Heat a large non-stick frying pan over medium-high heat and cook the lamb for 3-4 minutes on each side for a medium doneness, or until it reaches your preferred level of doneness.
  • Slice the lamb thinly against the grain. Serve the rice in dishes and add the sliced lamb, yogurt, and coriander on top.

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