Ingredients
This classic dish couldn't be simpler. A one pot recipe that
takes just 25 minutes and results in a flavoursome, warming lamb
curry. It's the perfect thing for a wintry week night.
- 1tbsp sunflower oil
- 1tsp cumin seeds
- 300g (10oz) cubed lamb
- 1 red onion, peeled and thickly sliced
- 200g (6½oz) basmati rice
- 400ml (13fl oz) hot vegetable stock
- 2tbsp hot curry paste
- Juice of 1 lime
- Handful fresh coriander leaves
- Poppadoms and chutney, to serve
Method
- Heat the oil in a large pan. Roll the lamb cubes in the cumin seeds so they stick firmly to the meat. Cook the lamb and onion for 5 minutes until nicely browned.
- Stir in the rice then pour over the stock. Mix in the curry paste, using a wooden spoon to scrape up all the tasty bits from the bottom of the pan.
- Bring to the boil, reduce the heat then cover and simmer gently for 15 minutes until the rice is tender and liquid has been absorbed.
- Stir in the lime juice and check the seasoning. Divide between serving plates and scatter a few fresh coriander leaves over each.
Top tips
Tip
The meat from the leg or shoulder of lamb, cut into cubes, works well in this dish.
