Lamb Cutlets with Indian Rice

Lamb Cutlets with Indian Rice

Ingredients

1 tsp olive oil
1 x 110g packet slivered almonds
1 ¼ cups basmati or long grain rice, washed well
1 x 40g packet sultanas
1 x 35g sachet McCORMICK Rice Cookers Mild Indian Rice
2 x 6 chop racks of lamb, cut into thirds (2 chop portions)
100g washed spinach leaves

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Method

Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 6

1. Heat oil in a frying pan and pan-fry almonds until toasted then add to the rice cooker insert pot. Place washed rice, sultanas, McCORMICK Rice Cookers recipe base and 2 cups (500ml) water into the rice cooker insert pot and stir. Pan-fry lamb double cutlets until golden brown on all sides (approx 6 minutes) then place over rice mixture in rice cooker insert pot.

2. Cover with lid and press selector control to COOK (DO NOT REMOVE LID during cooking). Cook until the selector control switches to KEEP WARM.

3. Let stand for 10 minutes with the lid on. Remove lamb and place on serving plate then stir spinach leaves through rice mixture. Serve with natural yoghurt. (Note: for rare lamb cutlets, just place pan-fried cutlets over the rice during the 10 minutes standing time)

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.

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Series: MasterChef 2010

Segment: Todays Specialties

Chef: McCORMICK

Tags: Lamb, Rice

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