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Recipe – Herbs fried rice served with lamb rump & carrot by Sameera Bandara – Wellington

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ශ්‍රී LankaNZ is a free distributed Sri Lankan Community Newspaper that aims to reach a Sri Lankan population of over 18,000 all over New Zealand. The demand for entertainment in literacy media itself gave birth to ශ්‍රී LankaNZ

For 2 people


For the rice
Basmati rice 200g
Tumeric 1/2 tsp
Fresh Dill chopped 1tbsp
Fresh sage 1/2 tsp
Fresh chives 1/2 tsp
Eggs 2
Oil 1tbsp
Butter 20g
Onion 1/4 sliced
For the carrot curry
Carrot 1 large
Onion half chopped
Garlic 1 clove
Cloves 1
Cinnamon small piece
Curry leaves and pandan leaves if they are available
Coconut cream 3 tbsp
Tumeric pinch
Lamb rump
400g lamb rump
Fresh rosemary chopped
Oil 3 tbsp
10g butter


Cook the rice with water,tumeric, oil in a rice cooker.
After cooked the rice leave it to cool down.
Get a pan add the butter and start to saute the onion ,then add the eggs ,mix well and cook . Add the herbs, cook for 30 seconds, after that add the rice and mix well. Keep aside.
Carrot curry as usual but cut the carrots on baton shapes, make a thick gravy.
Portion the lamb rump or 2 lamb rumps, season with the salt, pepper and chopped rosemary. Get a pan add the oil , seared the meat I. The hot pan, one minute each side, add some butter to the pan and braised the meat with the fat forfew seconds.
Take out the meat and put in to the oven in 180c for 20mins. It’s depends how you eat your meat, I made it well-done.

Sameera Bandara

The lodge Inlet, Pauhatanui

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