1. Heat 2 teaspoons oil in a large saucepan. Cook 1 chopped onion, 2 cloves crushed garlic and 1 tablespoon grated ginger.
2. Add 1 cup white long grain rice and 1 teaspoon garam masala. Cook 1 minute. Add 4 cups vegetable stock. Bring to boil.
3. Simmer, covered, 15 minutes. Add 200g halved grape tomatoes, 1 sliced zucchini and 100g chopped green beans. Simmer, covered, 5 minutes.
4. Meanwhile, char-grill or pan-fry 400g lamb backstrap. Thinly slice. Stir into rice mixture with 2 tablespoons chopped coriander.
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