Mithila.net Mithila.net, Easyrecipes, Way2Foodie, Way2Foodie.com, Non Veg Recipes, Veg Recipes, Veg Recipe, Veg Recipes, Andhra Recipes, South Spicy Recipes, Vantillu, Kitchen, Indian Recipes, Telugu Recipes,
Curried lamb with rice pilaf
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Savour lamb cutlets on a bed of aromatic rice.
Ingredients
- 2 tbs sunflower oil
- 1 onion, thinly sliced
- ½ cup (140g) thick Greek-style yoghurt
- 2 tbs Madras curry paste (see note)
- 1 cup (200g) basmati rice
- ¼ cup chopped mint leaves, plus extra sprigs to serve
- 12 French-trimmed lamb cutlets
- ½ cup (40g) flaked almonds, lightly toasted
Instructions
- Heat 1 tbs oil in a saucepan over medium-low heat and add the onion. Cook, stirring, for 5-6 minutes until softened. Remove half the onion with a slotted spoon and set aside. Add ¼ cup (70g) yoghurt and 1 tbs curry paste to the pan and cook, stirring, for 2 minutes or until combined. Add the rice, stirring to coat the grains, then add 11/2 cups (375ml) cold water and increase heat to medium. Bring to the boil, then cover with a lid, reduce heat to low and cook for 25 minutes or until the liquid is absorbed and the rice is cooked. Remove from heat and stand, covered, for 5 minutes, then stir through the chopped mint and season.
- Meanwhile, heat remaining 1 tbs oil in a frypan over medium-high heat and cook cutlets, in batches, for 2 minutes on each side. Brush each side with the remaining 1 tbs curry paste and cook for a further 1 minute on each side. Transfer the cutlets to a plate and rest, loosely covered with foil.
- To serve, spread the rice on a serving platter and top with lamb and reserved onions. Drizzle with the remaining ¼ cup (70g) yoghurt, garnish with almonds and extra mint sprigs, and season.
