Lamb Curry & Fragrant Rice

• Lamb Shoulder(700 g)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Coconut milk(400 ml)
• Rapeseed Oil(2 tbsp)
• Cumin(2 tsp)
• Turmeric(1 tsp)
• Paprika(2 tsp)
• Garam Masala(2 tsp)
• Cinnamon(½ tsp)
• Salt(2 tsp)
• Black pepper(½ tsp)
• Basmati Rice(300 g)
• Cardamom(4)
• Bay leaf(1)
• Ghee(1 tbsp)
• Coriander(15 g)optional
• Lime(1)optional

Method

1. 1

   Cut {Lamb Shoulder} into rough bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, grate the {Ginger}, and roughly chop the {Fresh Coriander}.

   ~12 min

2. 2

   Heat {Vegetable oil} in a large pot over medium-high heat. Add the {Lamb Shoulder}, season with half the {Salt} and all the {Black pepper}, and cook until lightly browned in spots. Add the {Onion} and cook until softened.

   ~8 min

3. 3

   Stir in the {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Paprika}, {Garam Masala}, and {Cinnamon}. Cook for 1 minute, then add the {Tomato paste}, {Canned tomatoes}, and {Coconut milk}. Stir well and bring to a gentle simmer.

   ~4 min

4. 4

   Reduce the heat to low and simmer the curry for 18 minutes, stirring once or twice, until the lamb is tender and the sauce is thick and glossy. Taste and season with the remaining {Salt} if needed.

   ~18 min

5. 5

   Meanwhile, rinse the {Basmati Rice}. Melt the {Ghee} in a saucepan, add the {Cardamom pod} and {Bay leaf}, then stir in the {Basmati Rice}. Add 600ml water, bring to a boil, cover, and cook on low for 12 minutes. Rest off the heat for 5 minutes, then fluff.

   ~17 min

6. 6

   Spoon the rice into bowls, ladle over the lamb curry, and finish with {Fresh Coriander} and wedges of {Lime} for squeezing over the top.

   ~0 min