Lamb With Spiced Mint Pilaf - cooking recipe

Ingredients

2 tsp vegetable or olive oil
1 small onion, thinly sliced
2 cloves garlic, crushed
1 large green chili pepper, seeded and finely chopped
2 tsp cumin seeds
1/4 tsp ground turmeric
1 1/2 cups basmati rice
2 cups chicken stock
1/2 cup chopped mint leaves
8 None lamb leg steaks
None None Greek yogurt and small mint leaves, to serve

Preparation

Heat oil in a large saucepan on medium heat. Add onion; cook and stir for 5 mins or until soft. Add garlic, chili pepper, cumin and turmeric; cook and stir for 1 min or until fragrant.
Add rice to spices; stir to coat. Add stock and 1/2 cup water. Bring to a boil. Reduce heat to low; simmer, covered, for 10-12 mins or until rice is just tender. Remove from heat. Let stand, covered, for 5 mins (don't lift lid). Fluff with a fork, then stir in mint. Season with salt.
Meanwhile, preheat a grill pan on high heat or preheat the grill to medium-high. Spray lamb with no stick cooking spray. Cook for 2-3 mins each side or until cooked to desired doneness. Transfer to a heatproof plate. Cover with foil; let stand 5 mins. Cut in half.
Spoon pilaf onto plates. Top with lamb, yogurt and mint.