Chilli Lamb Korma Curry with Fragrant Pilau Rice
225 g (8oz) Lean Scotch Lamb leg steaks
30 ml (2tbsp) Oil
2 Red Onions
1 clove of garlic
150 ml (¼pt) Coconut milk
15 ml (1tbsp) Korma curry paste
5 ml (1tsp) Sugar
Half a fresh red chilli
1 Cinnamon Stick
5 ml (1tsp) Coriander Seeds
5 ml (1tsp) Cardamom pods
225 g (8oz) Basmati rice
300 ml (½pt) Water
- For the rice heat 15ml(1tbsp) oil in a pan and cook 1 red onion, sliced, for 4 – 5 minutes until golden.
- Add 1 cinnamon stick, 5ml (1tsp) coriander seeds, 5ml (1tsp) cardamom pods and 225g (8oz) basmati rice.
- Pour over 300ml (½pt) 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 covered to stand for a further 5 minutes.
- For the korma heat 15ml(1tbsp) oil in a pan and cook 1 onion, sliced, 1 clove garlic, crushed, and 225g (8oz) lean lamb leg steaks, cut into small cubes, for 4 – 5 minutes until browned. Add 150ml (¼pt) coconut milk, 15ml (1tbsp) korma curry paste, 5ml (1tsp) sugar and ½ fresh red chilli, sliced, and cook for a further 3 – 4 minutes
Sprinkle the curry with flaked almonds if desired and serve with the rice, naan breads and pickles.