Recipe by The Flying Chef
This is a different way of doing a curry with great results my family really like this one especially my brother and my son.
- 1 kg lamb fillet, chopped coarsely
- 2 tablespoons mild curry paste (I use rajah brand)
- 2 tablespoons hot curry paste (I use rajah brand)
- 2 tablespoons peanut oil
- 4 cardamom pods, bruised
- 1 teaspoon cumin powder
- 1 brown onion, finely chopped
- 2 cups white rice
- 250 ml water
- 1 teaspoon instant chicken bouillon granules (powder, cube, paste etc..)
- 500 ml coconut milk
- 300 g plain yogurt
- 5 -6 green onions, sliced
- 1 medium cucumber, seeded, sliced thinly
Directions See How It's Made
- prep time does not include fridge time.
- Bruising cardamom pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.
- Combine lamb with both pastes in storage container or ziploc bag, coat lamb thoroughly in paste and refrigerate several hours or overnight. (preferably overnight).
- Heat half the oil in a large saucepan, add onion and cardamom and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 minutes until rice is just tender and liquid has absorbed.
- Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don't add more liquid it will just make rice go soggy.
- While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stirring from time to time about 20 minutes.
- In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired.
- To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.