- 400g lamb fillet, diced
- 2 tsp cumin
- 1/2 tsp tumeric
- 2 tsp garam masala
- 3 tsp mild curry powder
- 2 tsp ginger, crushed or grated
- 2 tsp garlic, crushed or grated
- chicken stock - 2 tsp / 2 cubes - whatever your brand says to use with 2 cups water
- 1 onion, chopped
- 1 cups arborio rice
- 1 tin diced tomatoes
- vegies - 4 cups point free vegies
(I used 1 1/2 cups cauliflower, 1 cups broccoli, 1 1/2 cups frozen beans)
- 1/2 cup frozen peas
- 1/2 cup frozen corn
In a large casserole dish with a lid, add lamb and all dry spices and dry stock powder. Mix well to coat lamb.
Add garlic, ginger, onion and 2 cups (0.5L) water.
Bake at 180*C covered for 1 hr.
Remove from oven, stir, add rice, vegies and tomatoes and stir again.
Bake at 180*C covered for 45 mins or until rice has absorbed all fluid.
Not on Core? The total for this recipe is 22 points