Lamb With Spiced Mint Pilaf

• 2 tsp vegetable or olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, crushed
• 1 large green chili pepper, seeded and finely chopped
• 2 tsp cumin seeds
• 1/4 tsp ground turmeric
• 1 1/2 cups basmati rice
• 2 cups chicken stock
• 1/2 cup chopped mint leaves
• 8 None lamb leg steaks
• None None Greek yogurt and small mint leaves, to serve

1. Heat oil in a large saucepan on medium heat. Add onion; cook and stir for 5 mins or until soft. Add garlic, chili pepper, cumin and turmeric; cook and stir for 1 min or until fragrant.
2. Add rice to spices; stir to coat. Add stock and 1/2 cup water. Bring to a boil. Reduce heat to low; simmer, covered, for 10-12 mins or until rice is just tender. Remove from heat. Let stand, covered, for 5 mins (don't lift lid). Fluff with a fork, then stir in mint. Season with salt.
3. Meanwhile, preheat a grill pan on high heat or preheat the grill to medium-high. Spray lamb with no stick cooking spray. Cook for 2-3 mins each side or until cooked to desired doneness. Transfer to a heatproof plate. Cover with foil; let stand 5 mins. Cut in half.
4. Spoon pilaf onto plates. Top with lamb, yogurt and mint.

vegetable, onion, garlic, green chili pepper, cumin seeds, ground turmeric, basmati rice, chicken stock, mint leaves, mint

Taken from recipes-plus.com/api/v2.0/recipes/27676 (may not work)