2 cups basmati rice
olive or canola oil spray
500 g trim lamb fillet, cut into cubes
1 sachet MAGGI TASTE OF ASIA Beef Madras
1 onion, sliced
400 g can chopped tomatoes
300 g potatoes, peeled and cut into small cubes
200 g green beans, sliced
250 g English spinach, coarsely chopped
1 cup PETERS FARM No Fat Natural Yoghurt
2 tablespoons toasted slivered almonds
8 poppadoms

Cook rice in a large saucepan of boiling water for about 12 minutes or until tender. Drain well. Spray a nonstick wok or frying pan with oil and heat. Cook lamb in 2 batches over medium-high heat until browned. Remove from wok. Add spice mix, onion and 3 tablespoons water and stirfry for 3 minutes or until onion is soft. Add tomato and potato and cook, covered, for 10 minutes or until potato is soft. Add lamb, beans and spinach and cook, covered, for 5 minutes or until vegetables are tender but still crisp. Stir through yoghurt. Serve on rice with a dollop of yoghurt and sprinkled with almonds. Cook poppadoms in the microwave following packet instructions, and serve on the side.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4-6