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Korma-curried lamb pilaf
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Sweet baby peas enhance Indian-spiced rice dish.
Ingredients:
  • 600g lamb fillets, cut into 3cm pieces
  • 6 cardamom pods, crushed
  • 56.00 gm korma mild curry paste
  • 2 x 250g pkts Basmati rice
  • 250ml (1 cup) chicken style liquid stock
  • 300ml natural yoghurt
  • 150g (1 cup) Frozen Baby Peas, thawed
  • 82.50 ml fresh coriander leaves
Instructions:
  • In a saucepan over medium-high heat, brown one-third of the lamb in hot oil for 3 minutes, turning occasionally. Transfer to a plate. Repeat with the remaining lamb in two more batches, making sure to reheat the pan each time.
  • In a heated pan, cook cardamom pods and curry paste for 1 minute until aromatic. Add the lamb, rice, stock, and 100ml of yoghurt. Stir well to combine. Season with salt. Cover and cook for 2 minutes until heated through. Stir in peas and let sit covered for an additional 2 minutes until peas are heated through.
  • Chop half of the coriander leaves and combine with the rest of the yogurt in a small bowl, stirring until fully mixed.
  • Serve the pilaf in individual bowls and top each with a dollop of the yoghurt mixture. Finish by sprinkling the remaining coriander leaves on top before serving.

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