Step 1

To make the rice, heat oil in a large pan over medium-high heat and cook onion and garam marsala for 2-3 minutes until just softened. Add saffron mixture, prunes, rice and stock and bring to a boil. Reduce heat to low and cover with a tight-fitting lid. Cook for 15-18 minutes until liquid has evaporated and rice is tender, adding the peas for the last 3-4 minutes of cooking. Stir in the parsley and season to taste.

Step 2

Meanwhile, combine lamb, lime juice, spices and oil in a bowl, then season. Cook in a large non-stick frypan over medium-high heat, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove from heat, cover with foil and stand for 5 minutes. Slice lamb into 3 pieces lengthways and serve over rice.