500 g lamb mince
2 cloves garlic, crushed
2 medium tomatoes, finely chopped
2 Tbsp mild curry powder
salt and pepper to taste
450 g microwaveable basmati rice
⅓ cup sultanas
1 cup chicken stock
4 green spring onions, thinly sliced
½ cup chopped fresh coriander
roasted cashews, to serve
- Heat an oiled, large, non-stick frying pan over a medium to high heat. Add lamb and garlic. Cook, stirring to break up mince, for about 6 minutes, or until changed in colour.
- Add tomatoes and curry powder. Cook, stirring for about 2 minutes, or until tomatoes are soft. Season with salt and pepper.
- Meanwhile, place rice in a bowl. Crumble with your fingers to separate the grains.
- Add rice and sultanas to the pan. Stir well. Add stock. Bring to boil. Cover with lid. Cook over a medium to low heat for about 8 to 10 minutes, or until liquid is absorbed. Stir in onions and coriander.
- Serve with cashews.