Lamb Jalfrezi with Cumin Rice & Salad

Ingredients

• 280 g lean lamb leg, cubed
• 150 g basmati rice, dry
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 1 tbsp jalfrezi spice mix
• 1 tbsp oil
• 80 g mixed salad leaves
• 1 tsp lemon juice

Preparation

1. Cook rice with cumin seeds in water until fluffy; keep warm.
2. Sauté onion and pepper in oil; add lamb and brown.
3. Stir in tomatoes and jalfrezi spices; simmer until lamb is tender.
4. Toss salad leaves with lemon juice.
5. Plate jalfrezi beside cumin rice and salad.
6. Serve hot as one portion.