Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 80g (1/3 cup) korma curry paste

  3. 300g natural yoghurt

  4. 600g lamb leg steaks, cut into 3cm pieces

  5. 20g butter

  6. 1 tsp vegetable oil

  7. 1 brown onion, halved, thinly sliced

  8. 2 garlic cloves, finely chopped

  9. 2 tsp finely chopped fresh ginger

  10. 270g (1 1/3 cups) basmati rice, rinsed, drained

  11. 6 cardamom pods, crushed

  12. 6 whole cloves

  13. 1 cinnamon stick

  14. Large pinch of saffron

  15. 500ml (2 cups) chicken stock

  16. Flaked almonds, toasted, to serve

  17. Fresh coriander sprigs, to serve

Instructions Jump to Ingredients ↑

  1. Combine curry paste and 90g (1/3 cup) of yoghurt in a glass or ceramic bowl. Stir in the lamb. Set aside to marinate.

  2. Meanwhile, melt butter and oil in a saucepan over medium-high heat. Cook onion, stirring occasionally, for 7 minutes or until browned. Add garlic and ginger and cook for 1 minute or until aromatic.

  3. Increase heat to high and add lamb mixture. Cook, stirring, for 2 minutes. Stir in rice, cardamom, cloves, cinnamon and saffron. Add the stock. Bring to the boil. Stir. Cover and reduce heat to low. Cook for 15 minutes or until the liquid is absorbed. Set aside, covered, for 5 minutes to steam. Use a fork to separate the grains. Season with salt.

  4. Divide among serving plates. Sprinkle with almonds. Add remaining yoghurt and top with coriander.


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