Taj Mahal Lamb with Almond Rice

• 1 pack Silver Fern Farms Lamb Steaks
• 1 Tbsp lemon pepper seasoning
• 1 Tbsp coriander, ground
• 1 Tbsp cumin
• 1 Tbsp cardamom
• 1 Tbsp turmeric
• 1 Tbsp smoked paprika
• 2 Tbsp cornflour
• 1 cup apricots, in juice
• 1 Tbsp sesame oil
• ½ cup almonds, sliced 
• 2⁄3 cup jasmine rice
• 2 Tbsp olive oil
• 1 cup chicken stock
• Fresh coriander & nasturtium flowers, to garnish

Method

Remove Silver Fern Farms Lamb Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Combine all spices and cornflour in a screw-top jar. Shake to combine. Use about half of the spice mix as a rub, massaging it well into the lamb. Combine remaining mix with apricots and juice in a food processor. Blend to combine. Set aside.

Heat sesame oil in a saucepan and sauté almonds, taking care they do not burn. Remove almonds with a slotted spoon.

Add rice to saucepan and sauté for a few seconds to coat the rice in the fragrant oil. Add 1 ¼ cups water to rice. Add ½ tsp of salt. Bring to the boil. Lower heat to a simmer and cook rice for 10 mins.

Meanwhile, heat olive oil in a fry-pan and cook lamb on med-high heat for 3-4 mins each side. Remove lamb from pan and rest on a serving platter. Deglaze pan with chicken stock. Add apricot-spice mixture to pan. Cook stirring constantly until a sauce is formed. Slice lamb thickly and rest.

Pile rice into a serving bowl. Sprinkle with toasted almonds and serve with apricot sauce. Garnish lamb with fresh coriander and nasturtium flowers.