Masala Lamb with Kumara, Peas and Mint Yoghurt

Masala Lamb with Kumara, Peas and Mint Yoghurt

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 28, 2018.
Order Now
Order Now

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

  • 400g kumara, diced 2cm
  • 250g frozen peas
  • 1 pack green beans, trimmed and halved widthways
  • 1 bag baby spinach

MINT YOGHURT

  • 150g yoghurt
  • ½ bunch mint, chopped

LAMB

  • 1 pack lean lamb rump steaks
  • 1 pack masala blend

SPICED VEGETABLES

  • 1 red onion, diced 1cm
  • 1 pack vegetable spice

Steps

  1. Prep & 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 about 10 minutes. Add peas and green beans to pot. Cook a further 3 minutes, until tender.
  2. Prep mint yoghurt. In a small bowl, mix yoghurt and mint together and season.
  3. Prep & cook lamb. Pat lamb dry, season and coat with masala blend. Heat 1 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.
  4. Prep & cook spiced vegetables. Heat 1 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.
  5. Finish kumara. Once kumara and greens are cooked, drain well and add to pan with onion. Add spinach, toss well and season.
  6. Thinly slice lamb and add any resting juices to pan with spiced vegetables
  7. Serve kumara and spiced vegetables on plates, then top with lamb and mint yoghurt.

Nutritional Information

Energy 1571 kj
375 kcal
Protein 36.4g
Carbohydrate 28.9g
Fat 11.2g