Ingredients
Scale
- 90 mls greek yoghurt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp turmeric
- 2 crush, dried red chilli
- 1kg lamb, trimmed of fat, and cut into small bite-sized pieces
- A generous pinch of salt and a few twists of pepper
- 400g basmati rice
- 4 cardamom pods, bruised
- 1 cm cinnamon stick, crushed
- 1 yellow onion
- 500mls vegetable stock
- Salt & pepper
Instructions
- In a large bowl mix the yoghurt, ground spices and chilli before adding the meat
- Mix the lamb into the yoghurt making sure each morsel is covered with the yoghurty marinade
- Cover the bowl with clingfilm before placing in the fridge for an hour
- Place the basmati rice into another bowl, cover with water and soak for thirty minutes. Once soaked drain and set aside
- Pour three tablespoons of olive oil into a high-sided stovetop casserole dish, heat on a low flame
- Add the cinnamon and bruised cardamom pods
- Add the sliced onion and gently cook, stirring continually until the onions are translucent and just starting to turn brown. This can take around 15 minutes
- Now add the lamb, stirring until the lamb starts to brown
- Add the salt and pepper
- Cover this dish with a lid and cook for an hour. Keep an eye on the meat, you don’t want it to dry out or burn. If the meat looks a little dry, just add a little water or lower the heat
- After an hour, pour in the stock followed by the soaked rice
- Cover, and cook for a further 10 to 15 minutes
- Serve with vegetable curries – dhal, spiced courgettes and or aubergine curry all work well with this lamb dish
Notes
- Note prep time doesn’t include marinating / soaking time