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Korma lamb cutlets with biryani rice
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Flavorful korma lamb cutlets paired with fragrant biryani rice make for a delightful weeknight meal.
Ingredients:
  • 100g curry paste
  • 12 French-trimmed lamb cutlets
  • 36.80 gm sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1 small cinnamon quill
  • 5 cardamom pods, crushed
  • 300g basmati rice
  • 1 1/2 tsp ground turmeric
  • 20g shallot
  • 40g raisins
  • 1/2 red onion, thinly sliced
  • 1/2 bunch mint, leaves picked
Instructions:
  • Coat cutlets in fragrant curry paste and let them marinate.
  • Heat oil in a pan over medium heat. Cook onion until softened, about 3-4 minutes. Add garlic, bay leaf, cinnamon, and cardamom. Cook until fragrant, about 2 minutes. Stir in rice, then add 1L (4 cups) water. Simmer for 20 minutes until rice is cooked and liquid is absorbed. Transfer half the rice to a bowl and keep warm. Return pan to medium heat. Stir in turmeric and 1 tbs water, cook for 2-3 minutes. Remove from heat and discard bay leaf and cinnamon quill.
  • Heat up a chargrill pan until it's nice and hot, then cook the cutlets in batches for 2 minutes on each side for medium-rare or to your preferred level of doneness. Let the cutlets rest, lightly covered with foil, for 5 minutes before serving.
  • Place a delightful medley of both rices on a platter. Sprinkle on crispy fried shallots, sweet raisins, aromatic red onion, and fresh mint. Accompany with savory cutlets and zesty lemon wedges.

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