Prep time 10 mins
Cooking time 30 mins
YOU WILL NEED
» 2tbsp sunflower oil
» 2 large onions, very thinly sliced
» 50g sultanas
» 40g root ginger, sliced
» 4 cloves garlic, sliced
» 30g cashews or almonds
» 1 red chilli, sliced
» 2tbsp medium curry powder
» ¾tsp turmeric
» 2tbsp tomato purée
» 250g natural yogurt
» 500g diced lamb
» 250g basmati rice, rinsed well
» 500ml hot, light vegetable stock
» Pinch of saffron, soaked in 2tbsp hot water for 5 mins
WHAT TO DO
1 Heat half the oil in a large deep pan and fry the onion for 10-15 mins until golden. Add the sultanas and cook for 2 mins. Remove about a third and set aside, put the rest into a food processor with the ginger, garlic, nuts, chilli, curry powder, turmeric, tomato purée and yogurt. Whizz until smooth.
2 Heat the remaining oil in the pan, add the lamb and cook until browned all over. Add the blended sauce and cook, stirring, for 2 mins. Add 200ml water and bring to a gentle simmer, cover with a lid or foil and simmer for 1 hour, until the meat is tender.
3 When the lamb is almost cooked, put the rice in a pan, add the stock and bring to a boil. Stir once, reduce to a simmer, add the saffron and soaking water, cover and cook for 10 mins. Then turn off the heat, leave for 3 mins, and uncover and fork through. Serve with the lamb, scattering over the reserved onions and sultanas.
448 calories 24g fat (7g sat) 23g carbs