Curried Lamb With Fragrant Rice

Rub the lamb with the curry paste. Heat a large oiled pan; cook the lamb until browned on both sides and cooked as desired.

Meanwhile, heat the oil in a large saucepan, add the onion, cardamom, cloves and cumin. Cook, stirring, until the onion is softened. Add the rice, stock and coconut milk. Bring to the boil, reduce the heat and simmer, covered; for 6 minutes.

In a small bowl, combine the yogurt with the shallots and cucumber.

Slice the lamb and serve with the rice and yogurt mixture.

Not suitable to freeze.

Rice suitable to microwave.