1 tablespoon olive oil
1 small onion, sliced
1 teaspoon freshly grated ginger
2 teaspoons garam masala
2 tablespoons tomato paste
salt and freshly ground black pepper
1 teaspoon finely grated lemon rind
2 teaspoons honey
1 cup Greek-style natural yogurt
500g lamb backstraps, fillets or lamb steaks


30g Australian butter
1 small onion, finely chopped
1/2 red capsicum, chopped
1 cup basmati rice
2/3 cup white quinoa
1 3/4 cups boiling water
2 tablespoons currants
1/2 cup chopped coriander
1 teaspoon finely grated lemon rind
1/3 cup flaked natural almonds, toasted (optional)


Heat oil in a small saucepan, add onion and ginger and cook until lightly golden. Add garam masala, tomato paste and 2 tablespoons water, then season to taste.

Cook for 1 minute or until fragrant. Transfer mixture to a jug, add lemon rind, yogurt and honey and blend using a stab mixer until smooth.

Combine 1/3 cup spiced yogurt mixture with lamb and marinate for at least half an hour, or overnight. Refrigerate remaining spiced yogurt until required.

For the pilaf:

Heat butter in a saucepan, add onion and gently cook until translucent. Add the capsicum, rice and quinoa and stir to coat.

Add water and season with salt, bring to a simmer, then cover and cook on low heat for 10-12 minutes or until the rice and quinoa are 'al dente' and the liquid absorbed.

Sprinkle currants over the pilaf and return the lid. Stand covered for 10 minutes to steam through. Use a fork to mix through the coriander, lemon and almonds.

Place lamb on a foil lined tray and cook under a preheated grill until done to your liking.

Rest for 5 minutes before slicing and serving with pilaf and remaining spiced yoghurt.

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