Masala Lamb with Kumara, Peas and Mint Yoghurt
Ready in 25 minutes
• Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 28, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 28, 2018.
Prepare all the vegetables ahead of time to make this recipe simple and quick. If you prefer, use spray oil instead of liquid.
Ingredients
KUMARA
- 200g kumara, diced 2cm
- 125g frozen peas
- ½ bag green beans, trimmed and halved widthways
- ½-1 bag baby spinach
MINT YOGHURT
- 75g yoghurt
- ½ bunch mint, chopped
LAMB
- 1 pack lean lamb rump steaks
- 1 pack masala blend
SPICED VEGETABLES
- ½ red onion, diced 1cm
- 1 pack vegetable spice
Steps
-
Cook kumara. Add kumara to a medium pot and cover with hot tap water. Add a pinch of salt and cover with a lid. Cook for 10 minutes. Add peas and green beans to pot and cook a further 3 minutes, until tender
-
Prep mint yoghurt. In a small bowl, mix yoghurt and mint together and season.
-
Prep & cook lamb. Pat lamb dry, season and coat with masala blend. Heat ¾ tsp oil in a large fry-pan on medium-high heat. Cook lamb for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan.
-
Prep & cook spiced vegetables. Heat ¾ tsp oil in reserved pan on medium heat. Cook onion, with a pinch of salt for 2-3 minutes, until soft. Add vegetable spice and continue cooking for 30 seconds, until fragrant.
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Finish kumara. Once kumara and greens are cooked, drain well and add to pan with onion. Add spinach, toss well and season
-
Thinly slice lamb and add any resting juices to pan with spiced vegetables.
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Serve kumara and spiced vegetables on plates, then top with lamb and mint yoghurt.
Nutritional Information
Energy |
1625 kj 388 kcal |
---|---|
Protein | 36.5g |
Carbohydrate | 29.3g |
Fat | 12.3g |