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Combine the extra 1 tbs curry paste and the yoghurt in a bowl. Add the lamb and toss to combine. Set aside.
Heat 1 1/2 tbs oil in a large frying pan over medium-high heat. Cook the onion and eggplant, stirring occasionally, for 5 minutes or until lightly caramelised. Stir in the rice, curry paste, stock and chickpeas. Bring to the boil. Reduce the heat to low, cover and cook for 15 minutes or until liquid is absorbed and the rice is cooked. Remove from the heat and set aside, covered, for 5 minutes.
Meanwhile, heat the remaining 2 tsp oil in a separate frying pan over medium heat. Cook the lamb for 2-3 minutes each side or until browned and cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Slice.
Fluff the rice mixture with a fork. Stir in the beans and lamb. Divide among serving plates. Top with the extra yoghurt, cashews and coriander.