1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Peel 2 garlic cloves, chop ginger and onion. Blend with coconut milk and 1 tbsp garam masala until smooth using a stick mixer or small processor (see notes). Season with salt and pepper. Set aside.

3. Trim and dice lamb steaks, toss with 1 tbsp oil, 1 tsp cumin, salt and pepper. Heat a large frypan over high heat and cook lamb for 5 minutes, or until cooked to your liking (allow pieces to brown before turning). Remove lamb to a plate and keep pan over medium heat.

4. Pour in paste, simmer for 2-3 minutes then add diced tomatoes and 1/4 tin water. Trim, rinse and slice capsicum and spinach. Add to pan and simmer, covered, for 8-10 minutes.

5. Dice cucumber and radishes. Toss with 1/2 tbsp olive oil, salt and pepper. Cook the papadums according to packet instructions.

6. Return lamb to sauce and combine well. Serve over rice with papadums and garnish with cucumber and radish salad.

Notes:
Crush garlic and grate ginger, chop onion and combine with coconut milk and garam masala for the paste if you prefer not to blend.

If you have fresh mint at home, add some to the cucumber and radish salad. Serve with a dollop of yoghurt if desired. Add some ground chilli or chilli flakes if you like some heat!

No Lamb option - replacement is beef rump steak.

basmati rice 300g
ginger 40g
brown onion 1
coconut milk 165ml
lamb steaks 600g
diced tomatoes 400g
green capsicum 1
english spinach 1/2 bunch
continental cucumber 1/2
radishes 1/3 bunch
papadums 1 packet

From your pantry:
olive + oil (for cooking), salt, pepper, garlic (2 cloves), garam masala, ground cumin