Ingredients Jump to Instructions ↓

  1. 3tbsp sunflower oil

  2. 750g (1lb 10oz) lamb fillet, cubed

  3. 1 small onion, peeled and finely minced

  4. 2tsp garlic pure

  5. 1-2tbsp mild or medium curry paste

  6. 300ml (10fl oz) natural yogurt

  7. 350g (12oz) basmati rice

  8. tsp saffron strands soaked in 3tbsp hot milk

  9. Fried onion rings, coriander leaves and chopped red chilli to garnish

Instructions Jump to Ingredients ↑

  1. Heat half the oil in a large, deep frying pan. Fry the lamb over a high heat until browned. Remove with a slotted spoon and set aside.

  2. Add rest of the oil to the pan with the onion, garlic and curry paste. Fry for 5 mins until browned. Return lamb to the pan. Preheat the oven to 170C (325F, gas mark 3).

  3. Gradually stir the yogurt into the pan, then cover. Simmer for 35-40 mins until the lamb is tender, stirring occasionally. Season to taste.

  4. Meanwhile, cook the rice in a pan of lightly salted boiling water for 10 mins. Drain.

  5. Put the lamb curry in an ovenproof dish. Pile the rice on top. Make a hole in the centre of the rice with a wooden spoon handle and drizzle over the saffron milk. Cover and cook for 1 hr. To serve, spoon the rice on to a plate. Top with the lamb, onion rings, coriander and chilli.


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