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Indian lamb with yellow rice salad
Indian lamb with yellow rice salad
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Spice up your roast lamb with a vibrant Indian twist.
Ingredients:
  • 2.5kg lamb leg roast whole
  • 42.00 gm korma curry paste
  • 9.20 gm olive oil
  • 400.00 gm basmati rice
  • 500.00 ml frozen peas
  • 125.00 ml currants
  • 125.00 ml natural sliced almonds
  • 2 tomatoes, diced
  • 250.00 ml natural yoghurt
  • 3 Lebanese cucumbers, diced
  • 62.50 ml torn fresh mint leaves
Instructions:
  • 1. Preheat your oven to 180C. 2. Place the lamb leg in a large baking dish and make 1cm deep cuts at regular intervals over the lamb using a small sharp knife. 3. Spread 1 tablespoon of curry paste evenly over the lamb. 4. Cover the dish with foil and roast for 1 hour. 5. Uncover and continue cooking for an additional 1 hour for medium doneness or adjust as desired. (Recover with foil if overbrowning) 6. Rest the lamb, covered loosely with foil, for 10 minutes before carving.
  • Heat oil in a large saucepan over medium-high heat. Stir in the remaining curry paste and cook for 30 seconds. Add rice, coat with the mixture. Pour in 3 cups water, bring to a boil, then cover and simmer over low heat for 6 minutes. Stir in peas, cover, and simmer for an additional 4 minutes until rice is tender. Transfer to a large bowl and let cool slightly.
  • Combine currants, almonds, and tomato with the rice mixture. Season with salt and pepper, mix until thoroughly combined. In a medium bowl, combine yogurt, cucumber, and mint. Season with salt and pepper.
  • Plate the succulent lamb and fluffy rice. Accompany with the creamy raita for a delightful meal.

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