Thanks to some shortcut ingredients, these mouth-watering curried lamb cutlets are on the table in just 15 minutes.
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Brush lamb with 1/3 cup (100g) curry paste. Heat a barbecue grill or chargrill on medium-high. Spray lamb with olive oil spray. Season. Cook for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.
Heat rice following packet directions. Transfer to a bowl. Combine remaining curry paste and 2 tbs boiling water in a small heatproof bowl. Pour half the curry paste mixture over rice. Stir in slaw.
Divide the lamb, rice mixture and spinach among serving plates. Drizzle pan juices and remaining curry paste mixture over the lamb to serve.