Inspired by some of my true foodie friends and to acknowledge some of the many milestone celebrations of 2020 I have created a great dish to share with friends or for your next family celebration. Great as an alternative Christmas dish or for a New Years celebration.
- 2 tsp Garam Marsala
- 2 tsp Coriander Seeds
- 2 tsp Cumin Seeds
- 1.5 tsp Kashmiri Chilli Powder
- 1.5 tsp Cardamom Pods
- 1 tsp Fenugreek Seeds
- 5-6 Cloves
- 2-3 Star Anise
- 1 Stick Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Turmeric
- 1 Long Red Chilli
- 1 tbsp Ginger diced
- 1 tbsp Garlic Roasted
- 1 Handful Fresh Coriander
- 1/2 Handful Fresh Mint
- 10-12 Dried Apricots Diced
- 1 cup Milk
- 1 cup Greek Yogurt
- 1/2 Lemon Juice + Rind
- 1 Kilo Diced Lamb Shoulder or Leg
- 1 cup Water or Beef Stock
- 2 cups Basmati Rice
- 4-5 Onions Diced
- 1 cup Cashews
- 1/2 cup Sultanas
- Combine spice ingredients in a spice grinder or mortar and pestle and grind to a fine spice mix.
- Add all the marinade ingredients to a large bowl (stick blender) or food processor bowl and blend until smooth. Add the diced Lamb and marinade in the fridge overnight or for 6-8 hours.
- With a knob of butter and dash of olive oil heat a heavy based ovenproof saucepan and sauté off the onions until deep in colour but not burnt. Remove and set-aside.
- Sauté the nuts and sultanas for 3-5 minutes and then set-aside.
- Add back the meat and all the marinade sauce, stock (or water) and half the sauted onions to the pan and bring to a boil. Simmer with lid on for 40 minutes until lamb is tender. Stir occasionally to avoid anything sticking to the bottom.
- While lamb is simmering soak your basmati rice for 30 minutes rinse and par-cook by boiling for 5 minutes. Drain and set aside. Set oven to 220 degrees.
- Remove Lamb from the heat and gently press the par cooked rice onto the top of the lamb evenly but don't submerge in the sauce. Place the lid onto your dish and place in the oven for 40 minutes.
- Remove from the oven and let rest for 10 minutes before removing your lid.
- Serve on a large plate garnished with your nuts, sultanas and remaining onions.
- NOTE: If you wish to cook this dish in a pressure cooker follow the same instructions for marinade and sautéing of onions, nuts and sultanas. At this point place the Lamb, onions and stock in the pressure cooker for 12 Mins on 70 Psi natural release. Soak the rice but do not par cook. Place rice gently on-top of your curry and push slightly into the sauce. Pressure cook on 70psi for 7 minutes with a quick release. Puff and serve.
Calories: 388kcal | Carbohydrates: 67g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 101mg | Potassium: 597mg | Fiber: 5g | Sugar: 17g | Vitamin A: 637IU | Vitamin C: 13mg | Calcium: 125mg | Iron: 3mg