Korma-Curried Lamb Pilaf

Recipe by Sonya01
READY IN: 20mins




  • 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.