The unmistakeable hue of turmeric highlights basmati rice here, while the distinctive and lovely fragrance of curry leaves add a little something special. But it's the garam masala-spiced lamb that awards this Indian-inspired riff on the humble chop dinner a place on the top podium.
Peel and crush garlic. Peel and finely grate ginger. Place garam masala, ½ the yoghurt, garlic, ginger, lamb chops and salt and pepper in a large bowl and mix well to coat completely. Set aside until ready to cook.
Melt butter in a saucepan over low heat. Add curry leaves and turmeric and cook for 30 seconds or until fragrant. Add rice, stir to combine and cover with 310ml (1¼ cups) cold water. Bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 3.
Thinly slice cucumber into rounds.
Heat oil in a frypan over medium-high heat. Add lamb and cook for 3 minutes each side for medium-rare or until cooked to your liking. Place lamb on a plate, cover with aluminium foil and set aside to rest for 5 minutes. While the lamb is resting, continue with step 5.
Place remaining yoghurt in a bowl with sliced cucumber and season with salt and pepper. Mix well to combine.
Season rice with a pinch of salt. Divide rice and lamb between plates and top with cucumber yoghurt to serve.