800 g lamb leg steaks
275 g jar tikka paste
500 g basmati rice
1 litre chicken stock
1 bunch broccolini
- Heat a large, oiled non-stick frying pan over a high heat. Add lamb in two batches. Cook for about 3 minutes one each side, or until cooked to your liking. Remove. Cover to keep warm.
- Add 2 tblsps curry paste and 1½ cups washed rice to same pan. Cook, stirring for about 1 minute, or until fragrant. Add 3 cups stock. Season with salt and pepper. Bring to boil. Simmer, covered, for 10 minutes.
- Chop broccolini into 3cm lengths. Stir into rice. Cook for a further 3 to 5 minutes or until rice and broccolini are tender.
- Thickly slice lamb. Serve over rice with tzatziki (optional).