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Oven baked lamb curry and rice

Oven baked lamb curry and rice

A quick lamb curry. Pop in the oven and you will still have time for homework, watching you favourite soap or having a drink in front of the fireplace.

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

    • 500 g lamb fillets, trimmed
    • 1/2 tbsp medium curry powder
    • 1 large onion, thinly sliced
    • 30 ml (2 tbsp) olive oil
    • 500 ml (2 cups) chicken or vegetable stock
    • 1 X 410 g can chopped tomatoes
    • 2 cinnamon sticks
    • 4 garlic cloves, crushed
    • 6-8 fresh curry leaves
    • 250 ml (1 cup) Spekko Royal Umbrella Jasmine Rice
    • Greek yoghurt, to serve

Method

    1. Preheat the oven to 180°C.
    2. Cut lamb fillets into 2 cm pieces. Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Add the curry powder, onion and garlic and sauté until onion is soft.
    3. Add lamb and cook until browned on all sides. Add stock, tomatoes, cinnamon and curry leaves and season with salt and pepper.
    4. Stir everything until well combined. Cover with foil and bake for 25 minutes.
    5. Remove from oven, add the rice and stir to combine. Return to the oven, uncovered, for a further 20 minutes by which time most of the liquid will have been absorbed. Give a final stir before serving with dollop of yoghurt.

    From the Spekko kitchen

    • Stewing lamb on the bone can be used.
    • Use Spekko Long Grain Parboiled Rice, instead of the Jasmine.