RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 tablespoon Cobram Estate classic EVOO
• 1 red onion, thinly sliced
• 1 tablespoon fresh ginger, finely chopped
• 2 cloves garlic, crushed
• 500g Coles lamb mince
• Sea salt and black pepper
• 3 x 70g Ainsley Harriott Indian rice snack pot
• 330ml Massel low salt chicken stock
• 1 cup frozen peas v
• ½ cup roasted cashews
• 1 Lebanese cucumber, sliced into ribbons
• 1 green chilli, sliced
• ¾ cup Jalna Greek yoghurt
• ½ cup coriander, leaves picked

METHOD:

• Heat the oil in a large non-stick frying pan over a medium/high heat. Cook the onion with a pinch of salt for 5 minutes, or until golden. Add in the ginger, lamb mince and a pinch of salt and pepper and cook, breaking up with the back of a spoon for 5-6 minutes, or until the lamb has browned.
• Add the rice, stock and peas in with the lamb and gently simmer for 4-5 minutes, or until the rice has cooked through.
• To serve, place the rice onto a serving platter and scatter over the cashews, cucumber, chilli, yoghurt and coriander leaves. Serve warm.

Our friends at Wine Selectors recommend pairing this dish with a Shiraz