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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Create a curry house at home with this tasty Asian dish, great for entertaining and special occasions. Serve with hot naan bread. Ingredients:
1 tablespoon oil |
4 onions, sliced |
2 lbs boneless leg of lamb, cubed |
4 garlic cloves, crushed |
1 1/2 teaspoons fresh ginger, peeled and grated |
1 cinnamon stick |
3 cardamom pods |
8 cloves |
8 black peppercorns |
1 tablespoon chili powder |
1 tablespoon ground coriander |
1 pinch salt |
9 tablespoons low-fat plain yogurt |
1/2 teaspoon saffron, soaked in 3tbsp boiling water |
1 lb basmati rice, cooked according to the pack instructions |
Directions:
1. Heat the oil in a large pan, add the onion and fry for 3-4 mins until lightly golden. Remove 1/4 of the onion and set aside.
2. Add the lamb, garlic, ginger, cinnamon stick, cardamom, cloves and peppercorns to the pan and fry for 8-10 mins until the lamb is lightly browned all over.
3. Stir the chili powder, ground coriander and salt into 2tbsp of boiling water, then pour into the pan. Cover the pan and cook the meat over a low heat for 40-45 mins until the meat is tender.
4. Add the yogurt to the pan and stir. Meanwhile, place the reserved onion in a pan and continue to fry for 5-6 mins until dark brown.
5. Place a third of the rice into the base of a heavy casserole and drizzle over a little of the saffron mixture.
6. Layer over half of the meat mixture and cover with another third of the rice and sprinkle with a little more saffron mixture.
7. Repeat this, finishing with a layer of rice and drizzling with saffron. Press down lightly and place the onion on top.
8. Cover the pan with a tight-fitting lid and cook in the oven for 10 mins at 300ºF.
9. Remove from the oven, sprinkle with fresh cilantro and serve.
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