Ready In: 40mins
Serves: 6
Ingredients
2 small potatoes
1 medium sized leek (I only use the green part, but if you love onion, you should use the entire leek)
8 large ripe tomatoes
1 large red capsicum
1 large yellow capsicum
1 large traditional eggplant or 6 small purple eggplants
400g diced lamb steak
Salt
Pepper
1.5 cups of brown basmati rice
1.5 cups of light coconut milk
Method
Step 1. Preparation:
Preheat oven to 200°c/180 fan-forced
Dice the tomatoes, capsicum eggplant and slice the leek into small strips. Once complete place onto an oven tray lined with foil or baking paper
Step 2. Peel and dice the potato, then add the potato chunks to boiling water and cook for 7-9 minutes or until soft. Drain the water once complete and add to oven tray with the rest of the veggies
Step 3. Heat a drizzle of olive oil in a medium frying pan and lightly fry the lamb for 5mins. Season with salt and pepper to taste, stirring occasionally to ensure all sides have been seared
Step 4. Add the lightly fried lamb to the oven tray with the vegetables. Drizzle a generous amount of olive oil over the lamb and vegetables. Sprinkle with salt and pepper to taste and place in the oven for 20mins or until all the vegetables have been softened and the lamb is cooked through
Step 5. Rise and drain rice well. Add the rice, 1.5 cups of water and 1.5 cups of light coconut milk in a medium pot and bring to the boil. Once boiling reduce the heat to a low simmer and cook until all the liquid has been absorbed. Usually takes an additional 8-10mins
Step 6. Divide the lamb and veggies over the coconut rice and enjoy
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