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Curried Lamb with Rice and Yogurt
and a side of Papadum
(0 votes)
Difficulty:
easy
Preparation:
2 h.
Preparation
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The rich spices in this dish including cloves, cardamom pods and cinnamon add valuable nutrients like potassium and calcium.
While you can prepare this lamb without the sides in this recipe, believe us when we say it's well worth the effort! The rice and yogurt sauce make this a showstopping, deeply flavorful dish that is perfect for special occasions.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 35 ozs lamb (e. g. shoulder)
- 2 onions
- 2 cloves garlic cloves
- 1 tsp Turmeric
- 1 Tbsp paprika (noble sweet)
- Spice mixture
- 1 generous pinch Cumin (coriander seed, allspice, cloves, cinnamon; all ground)
- 3 Tbsps clarified butter
- 1 cup Yogurt
- Rice
- 1 ¼ cups Basmati rice
- 4 Cardamom
- 4 cloves
- 1 Cinnamon stick
- 2 fresh bay leaves
- 1 tsp Turmeric
Preparation
Preparation steps
1.
Wash and dry the meat and cut into large cubes.
2.
Peel and chop the onions and garlic.
3.
Heat the clarified butter and brown the meat over fairly high heat. Add the onions, garlic, and spices. Deglaze with a little water and add the yogurt. Cover and cook in the oven at 350°F for about 1.5 hours. Stir occasionally and add more water if necessary.
4.
Wash the rice and put into a pan with the spices. Add double the amount of water, cover and bring to a boil. Simmer for about 25 minutes, until cooked.
5.
For the yogurt sauce, mix all the ingredients and season to taste with salt.
6.
Take the lid off the curry and let brown for about 10 minutes. Check the seasoning and serve with the rice and the yogurt sauce.
7.
Serve with papdum
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