Korma-Curried Lamb Pilaf

Name: Korma-Curried Lamb Pilaf
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tbsp olive oil; 600 g lamb fillets; 6 cardamom pods; 2 tbsp korma mild curry paste; 2 packets of quick cook basmati rice (250 g); 250 ml chicken stock; 300 ml plain yogurt; 150 g frozen peas; 0.333 cup fresh coriander leaves

A South Asian pilaf of lamb, cook basmati rice and yogurt, seasoned with cardamom. It's finished with coriander leaves to serve.

20 min · Serves 4 · Easy

Ingredients

1 tbspolive oil
600 glamb fillets, zabiha; cut into 3cm pieces
6 cardamom pods, crushed
2 tbspkorma mild curry paste
2 packets of quick cook basmati rice (250 g), pre-cooked rice
250 mlchicken stock, halal-certified
300 mlplain yogurt
150 gfrozen peas, thawed
80 mlfresh coriander leaves

Method

Start cooking mode

Time: Prep 5 min · Cook 15 min · 20 min total
Difficulty: easy

1
Heat the oil in a medium saucepan over medium-high heat. Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
3 min
2
Transfer to a plate. Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
3
Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
1 min
4
Return the lamb to the pan and stir to coat. Add the rice stock and 100ml of the yogurt and stir until well combined.
5
Season with salt. Cook, covered, for 2 minutes or until heated though. Stir in the peas. Remove from heat.
2 min
6
Set aside, covered for 2 minutes or until the peas are heated through. Meanwhile, chop half of the coriander leaves and place in a small bowl.
2 min
7
Add the remaining yogurt, and stir until well combined. Divide the pilaf among serving bowls.
8
Top with a dollop of the yogurt mixture. Sprinkle with the remaining coriander leaves to serve.