Full recipe available online from Taste
Cooked for dinner, 20 June 2007
Yummy, filling, and quick. I made it with lamb steaks, which are about half the price of french-trimmed lamb cutlets, so it was inexpensive, too. The whole meal took about 20 minutes' preparation and didn't leave too many dishes. This recipe is a keeper. Shown below with much too much of the rice for a single serve.
Since I was using steaks rather than cutlets, I began by trimming the worst of the fat off and pounding the steaks flat with a rolling pin wrapped in plastic.
A cup of rice, cooked. I've microwaved my rice since the rice-cooker died, and it actually does a better job than our old rice-cooker.
The flour and spices (see the online recipe for quantities:
Flouring the lamb:
Frying the lamb. Use the same pan afterwards for the rice and it will pick up some of the spices, to good effect:
Rice and lentils: