Lamb Curry With Swiss Chard And Rice

• 2 tablespoons butter
• 2 pounds ground lamb
• 1 tablespoon Garam Masala
• 2 tablespoons tomato puree
• 1 fresh ginger walnut-sized piece, peeled and finely chopped
• 3 onions peeled and finely chopped
• 2 cloves garlic peeled and finely chopped
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 2/3 pound plain yogurt
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 2 limes juiced
• 1/4 pound cashew nuts
• 1/2 pound basmati rice
• 2 tablespoons olive oil
• 1 1/3 pounds swiss chard cut into thin strips
• 2/3 cup vegetable stock
• 1 tomato diced
• lime sliced, for garnish

1. Melt the butter in a Dutch oven or large pan and sear the lamb until browned. Add the garam masala, tomato puree, ginger, 2 of the onions and 1 clove of the garlic and fry for 1 min. Add the flour and brown for 2 mins. Add the stock, yogurt, chili powder, paprika and lime juice. Season with salt and black pepper. Cover and simmer over medium heat for 40 mins.
2. Heat a frying pan and fry the cashew nuts until golden brown. Remove from the heat and allow to cool. Cook the rice in boiling salted water according to the package instructions. Drain.
3. Heat the oil in a separate frying pan and fry the chard and remaining onion and garlic for 2 mins. Add the vegetable stock and simmer for 3 mins.
4. Arrange the rice, lamb curry and chard in serving bowls and sprinkle with the cashews and tomato. Garnish with sliced lime.

butter, ground lamb, garam masala, tomato puruee, ginger walnut, onions, garlic, flour, beef stock, yogurt, chili powder, paprika, nuts, basmati rice, olive oil, swiss chard, vegetable stock, tomato, lime

Taken from www.yummly.com/recipe/Lamb-Curry-with-Swiss-Chard-and-Rice-1410671 (may not work)