Courtney Roulston


2 – 4 people


  • 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


  • 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

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