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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick and easy yet again. Ingredients:
1 tablespoon olive oil |
600 g lamb fillets, cut into 3cm pieces |
6 cardamom pods, crushed |
2 tablespoons korma mild curry paste |
2 (250 g) packets of quick cook basmati rice (pre-cooked rice) |
250 ml chicken stock |
300 ml plain yogurt |
150 g frozen peas, thawed |
1/3 cup fresh coriander leaves |
Directions:
1. Heat the oil in a medium saucepan over medium-high heat.
2. Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
3. Transfer to a plate.
4. Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
5. Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
6. Return the lamb to the pan and stir to coat.
7. Add the rice stock and 100ml of the yogurt and stir until well combined
8. Season with salt.
9. Cook, covered, for 2 minutes or until heated though.
10. Stir in the peas.
11. Remove from heat.
12. Set aside, covered for 2 minutes or until the peas are heated through.
13. Meanwhile, chop half of the coriander leaves and place in a small bowl.
14. Add the remaining yogurt, and stir until well combined.
15. Divide the pilaf among serving bowls.
16. Top with a dollop of the yogurt mixture.
17. Sprinkle with the remaining coriander leaves to serve.
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