Ingredients

• 1/4 cup (60ml) olive oil
• 1 1/2 teaspoons garam masala
• 2 teaspoons ginger, finely grated
• 2 garlic cloves, crushed
• 8 (800g) Coles Australian lamb loin chops
• 2 teaspoons vegetable oil
• 1 small brown onion, finely chopped
• 1 teaspoon turmeric
• 1 1/2 cups (300g) basmati rice, rinsed, drained
• 2 1/2 cups (625ml) chicken stock
• 2 (200g) carrots, peeled, grated
• 100g baby spinach
• Natural yoghurt, to serve
• Coriander leaves, extra, to serve

Method

• Step 1 Combine olive oil, 1 teaspoon garam masala, 1 tsp ginger and, 1 crushed garlic clove in a jug. Season. Place lamb in a large glass or ceramic dish. Pour over spice mixture, tossing to coat. Set aside for 30 mins to marinate.
• Step 2 Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add onion and cook for 3 mins. Add remaining garlic, ginger, garam masala and turmeric. Cook, stirring for 1 min. Add rice. Cook stirring for 2 mins. Add stock and carrot and bring to the boil. Reduce heat to low. Cover and cook for 15 mins. Remove from the heat. Add spinach, cover and set aside for 10 mins to steam. Fluff with a fork.
• Step 3 Heat a barbecue or chargrill on medium-high. Cook lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Divide lamb among serving plates. Serve with yogurt, coriander leaves and pilaf.