Mild lamb curry with coriander rice
By: From: Rachel Allen: Home Cooking
On TV Tonight
- 20:00 - Choccywoccydoodah: Starstruck - Things That Go Bump in the Night
- 21:00 - James Martin's United Cakes of America - Salem
- 21:30 - James Martin's United Cakes of America - Virginia
Tips and suggestions
- Eat with...
- Basmati Rice
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1/4 tsp cardamom pods
- 4 cloves
- 3 tbsp sunflower oil
- 4 onions, sliced
- 1 kg lamb shoulder, cut into 2cm dice and fat removed
- 2 tsp ground turmeric
- 4 cloves garlic, finely chopped
- 1 tbsp finely chopped root ginger
- 1 red chilli, seeds removed and finely chopped
- salt and freshly ground black pepper
- 450 ml double or single cream
- 150 ml beef or chicken stock
- lime or 1/2 lemons
- coriander leaves, to garnish
For the rice
How does this work?Close
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method1. Toast the seeds and cloves then crush using a pestle and mortar or spice grinder
2. Pour 2 tablespoons of the sunflower oil into a large lidded casserole dish or heavy-based saucepan on a high heat, add the onions and sauté for 5 minutes until softened and nicely golden. Transfer to a bowl and add the remaining oil. Place the lamb in the pan and sear until well browned all over, preferably working in batches so as not to overcrowd the pan and stew the meat.
3. Return the onions and all the seared meat to the pan and add the crushed spices along with the turmeric, garlic, ginger and chilli. Season with salt and pepper, toss everything together to combine and stir in the cream and stock, scraping any sediment from the bottom of the pan.
4. Bring slowly to the boil, then immediately reduce the heat and cover with a lid. Leave to gently simmer for about 1 hour, removing the lid for the last 15 minutes. Alternatively, make in an ovenproof dish or pan and cook in the oven, preheated to 150C/gas 2, for an hour, leaving the lid on for the whole cooking time. Check that the lamb is tender, cooking for a little longer if necessary. Add the lime or lemon juice and check the seasoning.
5. For the rice Place the rice in double its volume of salted water, bring to the boil, cover with a lid and cook for 10–12 minutes until the rice is cooked and all the moisture has been absorbed. Remove the saucepan from the heat and allow to stand for a few minutes with the lid on, stir in the butter and coriander, using a fork in order not to mash the rice.
Apdapted from Rachel Allen Home Cooking (Collins)