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I’ve been meaning to make one of these for absolutely ages and I finally got around to doing so. This recipe can be made using chicken instead of lamb, I’d personally prefer thighs, but breasts would also work. Instead of chopping up the chillies, I pricked them with a sharp knife because I wanted a gentle hum of heat to keep it family friendly. Definitely one I’ll make again. Is this something you will try?
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INGREDIENTS
4 onions - sliced
5 cloves garlic - crushed
2 teaspoon grated ginger
500g lamb neck fillets or leg steaks - sliced into chunks
2-3 whole chillies - pricked
1 red pepper - sliced
1 tablespoon sultanas
350-400g basmati rice
1 litre stock
Juice 1/2 lemon
1 teaspoon butter
coriander to serve
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Spices
2 teaspoons medium curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
3-5 cardomom pods - bruised
1 teaspoon mustard seeds
1 piece cinnamon bark
3-4 curry leaves
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METHOD
Preheat the oven to 200 degrees.
Sauté the onion in oil until soft and golden. Season generously. Add the garlic and ginger and cook for 2 minutes. Add the lamb, spices and season with salt and pepper. Coat the lamb in the spices and colour for 2 minutes. Add the peppers and sultanas and cook for another 3-4 minutes. Add the rice and stir to combine. Pour the the stock, lemon juice and butter and carefully stir. Place in the oven uncovered for 20-25 minutes. Sprinkle with coriander.
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