Ingredients
2 cups basmati rice
olive or canola oil
500g trim lamb fillets
cut into cubes
1 MAGGI TASTE OF ASIA Beef Madras
1 onion
sliced
400 gram can chopped tomatoes
300g potatoes
peeled and cut into small cubes
200g green beans
sliced
250g English spinach
coarsely chopped
1 cup Traditional Skim Milk Natural Yogurt
2 tbsp slivered almonds
8 poppadoms
Equipment
- 1 large saucepan
- 1 nonstick wok or frying pan
- 1 microwave
Instructions
- Cook rice in a large saucepan of boiling water for about 12 minutes or until tender. Drain well.
- Spray a nonstick wok or frying pan with oil and heat.
- Cook lamb in 2 batches over medium–high heat until browned.
- Remove from wok.
- Add spice mix, onion and 3 tablespoons water and stirfry for 3 minutes or until onion is soft.
- Add tomato and potato and cook, covered, for 10 minutes or until potato is soft.
- Add lamb, beans and spinach and cook, covered, for 5 minutes or until vegetables are tender but still crisp.
- Stir through yogurt.
- Serve on rice with a dollop of yogurt and sprinkled with almonds.
- Cook poppadoms in the microwave following packet instructions, and serve on the side.
