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Curried lamb with rice pilaf
Curried lamb with rice pilaf
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Tender lamb cutlets served on fragrant rice.
Ingredients:
  • 36.80 gm sunflower oil
  • 1 onion, thinly sliced
  • 140g yoghurt
  • 56.00 gm Madras curry paste (see note)
  • 200g basmati rice
  • 62.50 ml chopped mint leaves, plus extra sprigs to serve
  • 40g almond
Instructions:
  • In a saucepan over medium-low heat, warm 1 tablespoon of oil and sauté the onion for 5-6 minutes until softened. Set aside half of the onion. Stir in 1/4 cup (70g) yogurt and 1 tablespoon curry paste, cooking for 2 minutes until combined. Add the rice and coat the grains with the mixture. Pour in 1 1/2 cups (375ml) cold water and bring to a boil. Lower the heat, cover, and let it simmer for 25 minutes until the liquid is absorbed and the rice is cooked. Remove from heat, let it sit covered for 5 minutes, then stir in mint and season to taste.
  • Heat 1 tablespoon oil in a frypan over medium-high heat. Cook cutlets in batches for 2 minutes on each side. Brush with 1 tablespoon curry paste on each side and cook for an additional 1 minute per side. Transfer cutlets to a plate and let rest, lightly covered with foil.
  • Spread the rice on a platter, layer with lamb and onions. Drizzle with remaining 1/4 cup (70g) yogurt, top with almonds and mint sprigs, then season to taste before serving.

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