4 lean lamb steaks (about 400g), trimmed of all fat, cut into chunks
2 garlic cloves, finely grated
8 tsp chopped fresh ginger
3 tsp ground coriander
4 tsp rapeseed oil
4 onions, sliced
2 red chillies, deseeded and chopped
170g brown basmati rice
320g diced butternut squash
2 tsp cumin seeds
2 tsp vegetable bouillon powder
20cm length cucumber, grated
100ml bio yogurt
4 tbsp chopped mint, plus a few extra leaves
handful coriander, chopped
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Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.
Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.
Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.
About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.