Lamb jalfrezi with cumin rice

3 of 5-a-day fibre healthy diet plan iron summer vitamin c

N/A

Source

Ingredients

2 tsp cold-pressed rapeseed oil

600g lean lamb leg steak , trimmed of all visible fat, diced

1 large onion , finely chopped

2 large garlic cloves , chopped

50g ginger , shredded

2 tsp ground coriander

2 tsp cumin seeds

400g can chopped tomatoes

1 tbsp vegetable bouillon powder

2 large peppers , seeded and diced

1 medium onion , cut into wedges

1 red or green chilli , deseeded and sliced

25g fresh coriander , chopped

250g brown basmati rice

1-2 tsp cumin seeds

Method

Heat 1 tsp oil a large wide non-stick frying pan and fry the lamb for about 4 mins, stirring until browned. Scoop from the pan and set aside.

Add the chopped onion, garlic and half the shredded ginger to the pan and fry for 5 mins until softened. If the onions start to catch, add a splash of water. Add the spices and cook for a minute more. Tip in the tomatoes and half a can of water along with the bouillon, then blitz everything in the pan with a hand blender until really smooth. Stir in the lamb, then cover and simmer over a low-medium heat for 25 mins until tender.

Meanwhile boil the rice with the cumin seeds in a pan of water for 25 mins until tender. Drain.

Heat the remaining oil in a non-stick wok. Add the peppers, onion wedges, chilli and remaining ginger, and stir-fry everything together for around 5 mins, or until tender, but still with some bite. Stir into the curry with the coriander and serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice now, then chill the rest for another day. To serve the second night, just reheat portions in the microwave on plates.