Vegetable Basmati Rice & Lamb Cutlets Back
- Serves2
- Preparation Time (mins)5
- Cook Time (mins)10
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Ingredients
- 1 Pouch SunRice Vegetable Curry Basmati Rice
- 6 (350 g)lamb cutlets
- 2 tbsp indian curry paste medium hot
- ½ cup yoghurt (thick)
- ½ bunch fresh mint (finely chopped)
- ½ tsp sugar
salt and pepper to taste
Instructions
- Place lamb cutlets into a bowl, add curry paste, mix well until evenly coated.
- Place onto a tray and cook under the grill or on the barbecue until cooked.
- In a small bowl combine yoghurt, mint, sugar and seasoning, mix well.
- Heat SunRice Vegetable Curry Basmati Rice as per pack instructions and place onto plates.
- Top with lamb and mint yoghurt.
Tips
Garnish with fresh mint and a lemon wedge.
Variations
Try with chicken instead of lamb cutlets
Have Your Say
What is your favourite rice cake topping?