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.
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
- Preheat the oven to 180°C.
- 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.
- Add lamb and cook until browned on all sides. Add stock, tomatoes, cinnamon and curry leaves and season with salt and pepper.
- Stir everything until well combined. Cover with foil and bake for 25 minutes.
- 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.
- Stewing lamb on the bone can be used.
- Use Spekko Long Grain Parboiled Rice, instead of the Jasmine.
From the Spekko kitchen