FRAGRANT LAMB CURRY WITH CARDAMOM-SPICED RICE

Serves :

Preparation Time :

45 minutes

Cooking Time :

1 hour

Preparation Method :

Place the onion, garlic, chilli and ginger in a food processor or blender and process with 1 tablespoon water, to a smooth paste.
Heat the ghee and vegetable oil in a heavy flying pan. Fry the lamb chunks in batches over a high heat until golden brown.
Remove from the pan and set aside. Scrape the onion paste into the remaining oil left in the frying pan.
Stir in the ground coriander, cumin and the cinnamon stick pieces and fry for 2 minutes, stirring constantly with a wooden spoon.
Return the meat to the frying pan, then gradually add the yogurt,stirring well between each addition with a wooden spoon.
Season the meat well with salt and pepper and stir in the water.
Soak a chicken brick or large clay pot in cold water for 20 minutes, then drain.
Transfer the contents of the frying pan to the prepared clay pot, cover with the lid and place in an unheated oven. Set the oven to 180°C / 350°F / Gas 4 and cook for 30 -45 minutes.
Meanwhile prepare the basmati rice. Place it in a bowl, cover with cold water and leave to soak for about 20 minutes.
Drain the rice and place it in a large pan of boiling salted water and cook for 10 minutes. Drain and stir in the split cardamom pods.
Remove the clay pot from the oven and stir in the chopped apricots. Pile the cooked rice on top of the lamb and dot with the butter.
Drizzle over 4 tablespoon water, then sprinkle the cashew nuts or flaked almonds on top.
Cover the pot, reduce the oven temperature to 150°C / 300°F / Gas 2 and cook the meat and rice for about 30 minutes.
Remove the lid from the pot and fluff up the rice with a fork. Spoon into warmed individual bowls, then sprinkle over the fried onion slices and garnish with the sprigs of fresh coriander.

INGREDIENTS

750 grams boned shoulder or leg of lamb, cut into chunks
1 tablespoon ground coriander
2 teaspoon ground cumin
1 large onion, quartered
75 grams ready-to-eat dried apricots, cut into chunks
2 garlic cloves
1 fresh green chilli, halved and seeded
5cm piece fresh root ginger
1 tablespoon ghee
1 tablespoon Cooking oil
1 cinnamon stick, broken into 3 pieces
150 grams thick natural (plain) yogurt
150 ml water
Salt and black pepper

For The Rice

300 grams basmati rice
6 cardamom pods, split open
2 tablespoon butter, cut into small pieces
50 grams toasted cashew nuts or flaked (sliced) almonds

For The Garnish

1 onion, sliced and fried until golden
A few sprigs of fresh coriander (cilantro)

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