Indian lamb pilaf
Photography by Mark O'MearaMake weeknights even easier with dinners that only need one pan. That means a tasty dinner, almost no washing up and more time to relax.
Preparation Time
15 - 20 minutes
Cooking Time
25 minutes
Serves 4
Ingredients
80g (1/3 cup) korma curry paste
300g natural yoghurt
600g lamb leg steaks, cut into 3cm pieces
20g butter
1 tsp vegetable oil
1 brown onion, halved, thinly sliced
2 garlic cloves, finely chopped
2 tsp finely chopped fresh ginger
270g (1 1/3 cups) basmati rice, rinsed, drained
6 cardamom pods, crushed
6 whole cloves
1 cinnamon stick
Large pinch of saffron
500ml (2 cups) chicken stock
Flaked almonds, toasted, to serve
Fresh coriander sprigs, to serve
Method
Combine curry paste and 90g (1/3 cup) of yoghurt in a glass or ceramic bowl. Stir in the lamb. Set aside to marinate.
Meanwhile, melt butter and oil in a saucepan over medium-high heat. Cook onion, stirring occasionally, for 7 minutes or until browned. Add garlic and ginger and cook for 1 minute or until aromatic.
Increase heat to high and add lamb mixture. Cook, stirring, for 2 minutes. Stir in rice, cardamom, cloves, cinnamon and saffron. Add the stock. Bring to the boil. Stir. Cover and reduce heat to low. Cook for 15 minutes or until the liquid is absorbed. Set aside, covered, for 5 minutes to steam. Use a fork to separate the grains. Season with salt.
Divide among serving plates. Sprinkle with almonds. Add remaining yoghurt and top with coriander.
Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.
Good Taste - September 2010
Recipe by Alison Adams
