Lamb Curry with Potatoes and Peas with Coconut Rice | Spekko Rice
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Lamb Curry with Potatoes and Peas with Coconut Rice

Lamb Curry with Potatoes and Peas with Coconut Rice

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    45 – 60 ml (3 – 4tbs)              oil

    2                                              medium onions, finely chopped

    15 ml (1tbs)                            crushed ginger
    15 ml (1tbs)                            crushed garlic
    ½ tsp                                       cinnamon
    2 – 3                                         whole cloves
    2                                              whole cardamom

    4 – 5                                         tomatoes, chopped

    1 kg                                         lamb shoulder or leg, cut into 3 cm cubes

    10 ml (2 tsp)                           curry powder

    ½ tsp                                       turmeric
    ½ tsp                                       red chilli powder

    salt to taste

    250 – 500 ml (1 – 2 cups)       water

    125 ml (½ cup)                      green peas, blanched

    1 – 2                                         medium potatoes, cut in 3 cm cubes and parboiled

    60 – 75 ml (4 – 5 tbsp)            chopped fresh coriander

    For the coconut rice

     1 cup                                       Spekko India Gate Basmati Rice, soaked for 15 minutes in lukewarm water and drained

    15 ml (1 tbsp)                          oil

    1 – 2                                         cinnamon quills

    4                                              cardamom pods

    250 ml (1 cup)                         coconut milk

    250 ml (1 cup)                        water

    250 ml (1 cup)                         desiccated coconut

    pinch of salt

Method

    1. First cook the curry: Heat oil in a pan and fry the onions.
    2. Add the ginger and garlic paste. Cook for about 2 – 3 minutes and add the cinnamon, cloves and cardamom.
    3. Lightly brown onions.
    4. Add the chopped tomatoes, cook until soft.
    5. Add the lamb. Cook for 4 – 5 minutes and then add all the dry spices, curry powder, turmeric, red chilli and salt. Mix and cook for another 2 – 3 minutes. Add the water.
    6. Cover and simmer until lamb is soft and cooked.
    7. Keep checking the water level. If evaporated and the lamb is not cooked add a little more. The gravy should turn thick by then.
    8. Once the lamb is cooked, add the potatoes and green peas, simmer for another 3-4 min.
    9. Garnish with the coriander and serve with the coconut rice.
    10. Make the rice while the lamb is simmering: Heat the oil in saucepan. Add the cinnamon quills and cardamom pods. Cook for 1 minute – make sure the oil is not too hot.
    11. Add the water, coconut milk and salt. Boil for 3 – 4 minutes.
    12. Add rice and cook until done.
    13. Lightly brown desiccated coconut in a separate frying pan, making sure it does not burn.
    14. Once the rice is cooked, mix with the coconut and serve.