Taj Mahal Lamb with Almond Rice

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 Steaks. 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 frying pan and cook Lamb Steaks on medium-high heat for 3-4 mins each side. Remove Lamb Steaks 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 Steaks thickly and rest.

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