Chilli Lamb Korma with Fragrant Pilau Rice

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lean lamb leg steaks
Serves:
1 person
Cooking Time:
15 minutes
Ingredients:
  • 225g (8oz) Lean lamb leg steaks, cut into small cubes
  • 15mlsp (1tbsp) Oil
  • 1 Red onion, sliced
  • 1 Garlic clove, crushed
  • 150ml (¼pt) Coconut milk
  • 15mlsp (1tbsp) Korma curry paste
  • 5mlsp (1tsp) Sugar
  • ½ Fresh red chilli,sliced
  • 15mlsp (1tbsp) Oil
  • Red onion, sliced
  • 1 Cinnamon stick
  • 5mlsp (1tsp) Coriander seeds
  • 5mlsp (1tsp) Cardamom pods
  • 225g (8oz) Basmati rice
  • 300ml (½pt) Water
Method:
For the korma, heat the oil in a pan, add the cubed lamb, onion and garlic
and cook for 4-5 minutes until browned. Add the coconut milk, curry paste,
sugar and fresh red chilli and cook for a further 3-4 minutes.

For the rice heat the oil in a separate pan and cook the red onion for 4-5
minutes until golden. Add the cinnamon stick, coriander seeds, cardamon pods
and basmati rice. Pour over the water and bring to the boil then cover with foil
and a tight fitting lid and cook over low heat for 10 minutes. Once cooked
remove from the heat and leave to stand,covered, for a further 5 minutes.
Serving Suggestions:
To serve, sprinkle the curry with flaked almonds if desired and serve with the rice, naan breads and pickles.