Massaman Lamb Steaks

Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain. Return the rice to the saucepan. Season with salt and pepper and set aside, covered.

In a medium bowl, toss the lamb leg steaks with the Massaman curry paste and half of the olive oil.

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, stirring often, for 3-4 minutes, or until golden. Remove from the pan and set aside. Add half of the remaining olive oil to the pan and cook the lamb steaks for 2 minutes on each side for medium-rare. Transfer to a plate and cover with aluminium foil to rest. Slice into 1cm thick slices.

To make the salad, add the cucumber, carrot, spring onion, half of the sesame oil, the rice wine vinegar, the salt-reduced soy sauce and the remaining olive oil to a second medium bowl. Toss to combine.

When the rice is cooked, stir through the remaining sesame oil and the toasted sesame seeds.