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Ingredientes
- 900 gm Lamb, diced
- 3 Tbsp. Vegetable oil
- 2 x Lamb stock cubes
- 75 ml Natural yogurt
- 1 x Lemon, juice of
- 225 gm White basmati rice
- 1 Tbsp. (rounded) whole cardamom pods
- 75 gm Golden brown sultanas
- 100 gm Cashew nuts Salt and freshly grnd black pepper
- 2 med Onions, peeled and cut into 5mm dice
- 1 x Clove garlic, peeled and crushed
- 2 1/2 x Cm fresh ginger, peeled and grated
- 1 tsp (rounded) cinnamon
- 1 tsp (rounded) garam masala
- 15 x Cardamom pods, seeds removed, lightly toasted And crushed
- 1/2 tsp (rounded) mild chilli pwdr
- 1 med Red chilli, deseeded thin sliced
- 1 med Green chilli, deseeded thin sliced
Direcciones
- A simple, fragrant, very mild curry recipe.
- Heat 1 tbsp of the oil in a frying pan over a medium heat and brown the lamb a few pcs at a time, till all the meat has been used up. Add in another Tbsp. of oil if necessary, to prevent the meat from sticking to the pan. Then put the browned lamb, along with the marinade ingredients, into a medium sized bowl. Stir well to coat thoroughly, cover with clingfilm and leave till cool. Chill overnight to allow the spices to flavour the lamb.
- The next day, bring 1 pint (570ml) of water to the boil in a medium-sized pan with the stock cubes. Stir to dissolve. Add in the lamb and the marinade, bring to the boil, then reduce the heat to a simmer, cover and cook gently for 1 1/2 hrs.
- While the lamb is gently simmering away, mix the yogurt and lemon juice together in a small bowl, cover and put aside.
- Start preparing the rice about 25-30 min before the lamb is cooked.
- Bring a medium-sized pan of salted water to the boil, add in the rice and the cardamom pods and boil for about 8 min.
- Test to see if the rice is cooked by splitting a single grain in half with your fingernail; if it has a tiny white speck in the centre it is al dente and is just right for eating.
- Add in the sultanas to the rice 1 minute before the end of cooking time, so which they are plump and juicy. Drain the rice in a colander. Heat the remaining Tbsp. of oil in a frying pan over a medium heat and fry the cashews briefly, till golden. Drain on kitchen paper. Transfer the rice to a bowl and remove the seeds from about half the cardamom pods for extra flavour, discarding the husks. Stir the seeds into the warm rice, along with the fried cashews. Season well and cover with foil to keep hot while you finish off the lamb.
- Remove the lamb from the heat, stir in the yogurt and lemon, check the seasoning and spoon on to 4 warmed plates. Carefully spoon the warm rice on top and garnish with the red and green chilli slices.
- Suggested Wine: Sainsbury's Jumilla u3.69
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 913 | |
| Calories from Fat 491 | 54% |
| Total Fat 55.61g | 70% |
| Saturated Fat 17.55g | 70% |
| Trans Fat 0.26g | |
| Cholesterol 122mg | 41% |
| Sodium 270mg | 11% |
| Potassium 821mg | 23% |
| Total Carbs 63.36g | 17% |
| Dietary Fiber 2.7g | 9% |
| Sugars 8.17g | 5% |
| Protein 40.22g | 64% |
