Lamb Curry With Fragrant Rice

  1. Heat the oil in a wok or a large skillet over medium-high heat. Cook the onion for 5 mins, stirring often to prevent browning. Stir in the garlic and cilantro stalks.
  2. When the onion is translucent and slightly golden, add the lamb and cook for 5 mins, stirring, until browned. Stir in the curry paste and cook the mixture for another 1-2 mins, until fragrant.
  3. Add the tomato puree and stock and bring to a boil. Reduce the heat and simmer, uncovered for 25 mins, until the lamb is tender.
  4. Meanwhile make the fragrant rice. Place all the rice ingredients in a microwave-safe container. Microwave, uncovered, on high for 16 mins, until tender. If the rice is not tender, continue to microwave and test every 2 mins. Set aside for 2 mins, then fluff up with a fork to separate the grains.
  5. Spray the popadums with cooking oil spray and place 4 at a time in the microwave on a piece of paper towel. Microwave each batch on high for a minute, until expanded and crisp.
  6. Taste the curry for spiciness. To add more heat, add fresh chili or sambal oelek, to taste.
  7. When ready to serve, stir in spinach and cilantro leaves. Serve the curry with rice, popadums, and tzatziki.

olive oil, onions, garlic, cilantro, sirloin chops, curry, tomato puruee, beef, popadums, sambal oelek, rice, basmati rice, cloves, cinnamon stick, oil, boiling water

Taken from recipes-plus.com/api/v2.0/recipes/29373 (may not work)

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