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Reverse Lamb Curry


Spice Up Boring Rice…

When you think clean eating the meal that often pops to mind is the standard bodybuilder chicken, broccoli and rice. Whilst it does the job, it’s just boring. Food isn’t just fuel but one of the life’s great enjoyments. This recipe is a very simple way to inject some flavour back into a boring dish with minimal extra time or effort. This recipe is from episode 6 of my Day of Eating video series.

Servings: 1
Prep Time: 5 Minutes
Cook Time: 15 Minutes

Bulk Ingredients:

  • 1 lamb leg steak
  • 50-100g white rice
  • 100ml coconut milk
  • 1 garlic clove
  • 6 cherry tomatoes
  • 1/2 white onion
  • 1 chilli pepper
  • 1/2 lemon
  • Handful of fresh coriander
  • Handful of leafy greens


  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp fennel seeds
  • Salt & pepper



Place the rice and fennel seeds into a saucepan then add 3x the weight of rice in water (eg 300g of water for 100g of rice). For creamier rice add an additional chunk of butter however this is optional. Place the rice on high heat and bring to a boil then reduce to the low heat for 10-12 minutes.


Whilst the rice is cooking, heat a small skillet to medium-high and add a cooking fat (I prefer butter). Season the lamb steak with salt and pepper before adding it to the pan. Cook for 3-5 minutes per side depending on preference.


Prepare the onion, garlic, tomatoes and chilli whilst the steak and rice is cooking. If you haven’t turned the steak after 3-5 minutes heres your reminder! Once the lamb steak is cooked on both sides, set aside to rest.


Check on the rice after 10-12 minutes, the water should be completely absorbed and evaporated. Remove the rice from the pan and place aside for later.


Add the prepared onion, garlic, tomatoes and chillis to the pan with a dash of coconut milk and sauté for 3-5 minutes and onion becomes slightly translucent.


After 3-5 minutes, place the rice back into the pan along with the remaining coconut milk, turmeric, cumin, coriander (both fresh and ground), leafy greens (I used kale) and a squeeze of lemon juice. Reduce to low heat and stir until combined.

Empty the pan of rice and vegetables onto a plate. Finally slice the steak and serve on top of the curried rice mixture and top with additional fresh coriander. Enjoy!


4 thoughts on “Reverse Lamb Curry”

  1. Martin McCullagh

    I absolutely love your recipes, and importantly your picture with all the ingredients. As a visual person it is a perfect quick reference to the dish when making it often and shopping for ingredients (a recipe snapshot). Brilliant work!!!

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