adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Shredded Madras lamb with almond pilaf
Shredded Madras lamb with almond pilaf
0 Likes
Prep Time:
755 minutes
Cook Time:
240 minutes
Total Time:
995 minutes
Exciting mint and Madras curry lamb dish perfect for sharing. Travel-friendly tips included for potluck parties.
Ingredients:
  • 283g jar madras curry paste (see note)
  • 415.00 ml Greek Style Yoghurt
  • 2kg lamb shoulder on the bone
  • 125.00 ml fresh mint leaves, finely chopped, plus extra leaves to serve
  • 300.00 gm basmati rice
  • 765.00 gm salt reduced chicken style liquid stock
  • 62.50 ml slivered almonds, toasted
  • 82.50 ml coriander leaves, roughly chopped
  • 1 small red onion, finely chopped
  • 1 Lebanese cucumber, seeded, finely chopped
  • 75g packet cooked plain mini pappadums
Instructions:
  • In a bowl, mix together curry paste and 1 cup of yogurt, then season with salt and pepper. Place lamb in a large snap-lock bag, add the yogurt mixture, seal the bag, and massage to coat the lamb evenly. Refrigerate for 6 hours or overnight.
  • Mix fresh mint with the rest of the creamy yogurt in a sealed container. Chill in the fridge until ready to use.
  • Preheat your oven to 150C/130C fan-forced. Combine the lamb and marinade in a large baking dish, cover tightly with foil, and bake for 3 1/2 hours until the lamb is tender. Uncover the dish, bake for an additional 30 minutes until browned and very tender. Let it rest for 10 minutes. Shred the lamb using 2 forks, discard the bones, and return the shredded lamb to the dish. Mix well with the pan juices. Enjoy!
  • While you wait, combine rice and stock in a large, heavy-based saucepan over medium heat until it simmers. Then lower the heat, cover, and cook for 15 minutes until the rice is tender and the stock is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff the rice with a fork and mix in almonds and coriander. Season with salt and pepper, and toss to combine.
  • On a large serving platter, arrange rice and top with lamb. Add dollops of mint yogurt, sprinkle with onion, cucumber, and extra mint. Serve with pappadums.

Similar Recipes