Korma Curried Lamb Pilaf Recipes

LAMB KORMA

Steps:

• Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
• Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
• Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
• Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
• Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

KORMA-CURRIED LAMB PILAF

Steps:

• Heat the oil in a medium saucepan over medium-high heat.
• Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
• Transfer to a plate.
• Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
• Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
• Return the lamb to the pan and stir to coat.
• Add the rice stock and 100ml of the yogurt and stir until well combined
• Season with salt.
• Cook, covered, for 2 minutes or until heated though.
• Stir in the peas.
• Remove from heat.
• Set aside, covered for 2 minutes or until the peas are heated through.
• Meanwhile, chop half of the coriander leaves and place in a small bowl.
• Add the remaining yogurt, and stir until well combined.
• Divide the pilaf among serving bowls.
• Top with a dollop of the yogurt mixture.
• Sprinkle with the remaining coriander leaves to serve.