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Indian lamb pilaf
Indian lamb pilaf
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Simplify meal prep with delicious one-pan dinners for effortless cleanup and extra relaxation time.
Ingredients:
  • 80g (1/3 cup) korma curry paste
  • 300g natural yoghurt
  • 600g lamb leg steaks, cut into 3cm pieces
  • 20g butter
  • 4.60 gm 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 style liquid stock
  • Flaked almonds, toasted, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a glass or ceramic bowl, mix together the curry paste and 90g (1/3 cup) of yoghurt. Add the lamb and let it marinate.
  • In a saucepan over medium-high heat, heat butter and oil until melted. Sauté onion for 7 minutes until browned, then add garlic and ginger and cook for 1 more minute until aromatic.
  • Turn the heat up to high and introduce the lamb mixture. Sauté and stir for 2 minutes. Incorporate rice, cardamom, cloves, cinnamon, and saffron. Pour in the stock and bring it to a boil. Cover and simmer on low for 15 minutes or until liquid is absorbed. Let it sit, covered, for 5 minutes to steam. Fluff the grains with a fork and season with salt.
  • Plate the dish, generously sprinkle with crunchy almonds, dollop the rest of the creamy yogurt, and finish with a flourish of fresh coriander.

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