Ingredients

• 2 cups basmati rice
• olive or canola oil spray
• 500 g trim lamb fillet, cut into cubes
• 1 sachet MAGGI TASTE OF ASIA Beef Madras
• 1 onion, sliced
• 400 g can chopped tomatoes
• 300 g potatoes, peeled and cut into small cubes
• 200 g green beans, sliced
• 250 g English spinach, coarsely chopped
• 1 cup PETERS FARM No Fat Natural Yoghurt
• 2 tablespoons toasted slivered almonds
• 8 poppadoms

Method

1. Cook rice in a large saucepan of boiling water for about 12 minutes or until tender.
2. Drain well.
3. Spray a nonstick wok or frying pan with oil and heat.
4. Cook lamb in 2 batches over medium-high heat until browned.
5. Remove from wok.
6. Add spice mix, onion and 3 tablespoons water and stirfry for 3 minutes or until onion is soft.
7. Add tomato and potato and cook, covered, for 10 minutes or until potato is soft.
8. Add lamb, beans and spinach and cook, covered, for 5 minutes or until vegetables are tender but still crisp.
9. Stir through yoghurt.
10. Serve on rice with a dollop of yoghurt and sprinkled with almonds.
11. Cook poppadoms in the microwave following packet instructions, and serve on the side.