Name: Lamb curry with fragrant rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Lamb curry; 1 tablespoon olive oil; 2 large onions, roughly chopped; 4 clove garlic, roughly crushed; 1 bunch coriander, roots and stalks finely chopped, leaves roughly chopped; 800 gram lamb leg or chump chops, trimmed, diced; 1/2 cup (150g) curry paste; 410 gram can tomato purée; 1/2 cup (125ml) beef or chicken stock; 8 small papadums; 1 tablespoon chopped chilli or sambal oelek (optional); 1 bunch english spinach, washed trimmed, roughly torn; 200 gram tub tzatziki, to serve; Fragrant rice; 1 cup basmati rice; 4 cloves; 1 cinnamon stick; 1/2 teaspoon oil; 2 cup boiling water

Ingredients

Lamb curry

1 tablespoon olive oil

2 large onions, roughly chopped

4 clove garlic, roughly crushed

1 bunch coriander, roots and stalks finely chopped, leaves roughly chopped

800 gram lamb leg or chump chops, trimmed, diced

1/2 cup (150g) curry paste

410 gram can tomato purée

1/2 cup (125ml) beef or chicken stock

8 small papadums

1 tablespoon chopped chilli or sambal oelek (optional)

1 bunch english spinach, washed trimmed, roughly torn

200 gram tub tzatziki, to serve

Fragrant rice

1 cup basmati rice

4 cloves

1 cinnamon stick

1/2 teaspoon oil

2 cup boiling water

Method

1.Heat oil in a wok or a large frying pan on medium-high. Cook onion for 5 minutes, stirring often to prevent browning. Stir in garlic and coriander root and stalk.

2.When onion is translucent and slightly golden, add lamb and cook for 5 minutes, stirring, until browned. Stir in curry paste and cook mixture for another 1-2 minutes, until fragrant.

3.Add tomato purée and stock and bring to boil. Reduce heat and simmer, uncovered for 25 minutes, until lamb is tender.

4.Meanwhile make the fragrant rice; place all rice ingredients in a microwave-safe container. Microwave, uncovered, on high for 16 minutes, until tender. If rice is not tender, continue to microwave and test every 2 minutes. Set aside for 2 minutes, then fluff up with a fork to separate grains.

5.Spray papadums with cooking oil spray and place four at a time in microwave on a piece of paper towel. Microwave each batch on high for a minute, until expanded and crisp.

6.Taste curry for spiciness. To add more heat, add fresh chilli or sambal oelek, to taste.

7.When ready to serve, stir through spinach and coriander leaves. Serve curry with rice, papadums and tzatziki.

Boneless diced lamb shoulder or leg are usually the preferred cuts for a curry, but shoulder can be fatty and leg expensive. Using leg or chump chops, as we did here, cuts the cost – the lamb for this recipe is about $10 – and time, as the chops are quick to cut up.
Note

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Ingredients

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