Lamb curry with rice and vegetables

• serves

  4

• prep

  1 hour

• cook

  1:40 hour

Ingredients

• 11/3 cups SunRice Basmati Rice
• 1 piece fresh ginger, approx. 3 cm, grated
• 2 cloves garlic, 1 clove crushed, 1 diced
• 2 red chilli peppers, chopped
• 1 tsp paprika powder
• ½ tsp ground cloves
• ¾ tsp turmeric
• 1 tsp ground coriander
• 2 tbsp natural natural yoghurt
• 1½ kg lamb meat, leg, with bone, sliced
• 3 tbsp oil
• 3 onions, thinly sliced
• 3 medium tomatoes, peeled and diced
• 200-300ml lamb stock
• fresh coriander, to garnish

Instructions

Mix together the ginger, crushed garlic, chilli, paprika, cloves, turmeric and coriander with ½ tsp salt and stir in the yoghurt. Add the meat, cover and marinate in the fridge for around 1 hour.

Heat the oil in a pan and fry the diced garlic and the onions. Add the meat and the marinade, stir in the tomatoes and simmer on a low heat with a lid on for around 90 minutes. During this time gradually add the stock.

Meanwhile cook SunRice Basmati Rice as per pack instructions.

Season to taste and serve on a bed of hot cooked rice and garnish with coriander.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.