Prep time 15 min
Cook time 35 min
Serves 6
Nutritional information per serving
Weight 6 g
Calories 387 cal
Total Fat 8.8 g
Saturated Fat 2.5 g
Carbs 49.6 g
Sugars 6.5 g
Sodium 1309 mg
Fibre 5.2 g
Protein 26.5 g


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  1. preheat oven to 180°c/160°c fan forced.
  2. heat a large casserole dish over medium heat; spray with oil; add onion and garlic, cook until soft. add ginger, curry paste, cumin, cinnamon, turmeric and coriander; cook, stirring, for 1 minute. add 1/4 cup (60ml) water, if necessary, to prevent sticking.
  3. add lamb and cook for 5 minutes or until browned. stir in rice and cook for 1 minute; add stock, MAGGI original seasonong, peas, cauliflower and apricots; bring to a boil. remove from heat and cover with lid.
  4. place in the oven and bake 25-30 minutes or until stock is absorbed and rice is cooked. remove from oven and allow to rest for 5 minutes.
  5. meanwhile, combine yogurt and mint in a small bowl; mix well. combine tomatoes and coriander in a separate bowl, mix well.

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