Korma-Curried Lamb Pilaf

DIRECTIONS

• 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.
• Transfer to a plate.
• Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
• Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
• Return the lamb to the pan and stir to coat.
• Add the rice stock and 100ml of the yogurt and stir until well combined
• Season with salt.
• Cook, covered, for 2 minutes or until heated though.
• Stir in the peas.
• Remove from heat.
• 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.
• Add the remaining yogurt, and stir until well combined.
• Divide the pilaf among serving bowls.
• Top with a dollop of the yogurt mixture.
• Sprinkle with the remaining coriander leaves to serve.