Source: Adapted from Healthy Food Guide
1 tablespoon grated ginger
2 cloves garlic, crushed
600g lamb steak, trimmed
1 cup basmati rice
1 cup low-fat natural yoghurt
1/4 cup chopped mint leaves
large green salad, to serve
Step 1: Combine ginger and garlic in a bowl. Add the lamb and coat evenly. Set aside to marinate.
Step 2: Boil rice in 1 1/2 cups water in a saucepan. Reduce heat and simmer, covered, for 10 minutes. Remove from heat and stand for 5 minutes.
Step 3: Meanwhile, heat a large frying pan over high heat. Add lamb and cook for 3–4 minutes on each side, for medium. Remove from pan and rest for 5 minutes before slicing.
Step 4: Combine yoghurt with chopped mint. Divide rice between four plates, top with lamb and serve with mint yoghurt and a large green salad.
Nutritional Guide - Per Serve
Energy: 2140kJ
Protein: 41g
Fat: 11g
Carbohydrates: 60g
Dietry Fibre: 2g
Saturated Fat: 5g
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