2kg lamb sirloins, trimmed
150ml Always Fresh Light Olive Oil
70g Riviana Minced Garlic
2 large onions, finely chopped
60g green curry paste
1kg Riviana Basmati Rice, washed
1.7ltr hot chicken stock
200ml Garden Supreme Coconut Milk
40ml fish sauce
50g brown sugar
½ bunch coriander, roughly chopped
200g cashews, roasted, roughly chopped
extra coriander leaves, to serve
Riviana Thai Sweet Chilli Sauce, for drizzling.
Preheat oven to 200°C.
Lightly smear lamb with 50ml oil and 20g garlic. Heat a large frying pan or grill plate and sear lamb on both sides.
Transfer to a baking dish and roast for 10–15 minutes or until cooked to your liking. Cover, set aside and keep warm.
Heat remaining oil in a large pot. Cook remaining garlic, onions and curry paste over low heat for 6–8 minutes or until very fragrant.
Stir in rice and mix to coat with spice mixture. Add stock and stir well. Cover with a tight fitting lid and simmer on low for 10 minutes or until rice is nearly cooked and liquid has absorbed.
Stir in coconut milk, fish sauce, sugar and coriander. Cover and set aside.
To serve, slice lamb into thin strips, divide rice among serving plates and top with slices of lamb. Sprinkle with cashews, coriander leaves and drizzle with sweet chilli sauce.
Tips and hints:Washing the rice before cooking will help the grains remain fluffy and separate during cooking.