Ingredients
- 80g (1/3 cup) korma curry paste
- 300g natural yoghurt
- 600g lamb leg steaks, cut into 3cm pieces
- 20g butter
- 1 tsp vegetable oil
- 1 brown onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp finely chopped fresh ginger
- 270g (1 1/3 cups) basmati rice, rinsed, drained
- 6 cardamom pods, crushed
- 6 whole cloves
- 1 cinnamon stick
- Large pinch of saffron
- 500ml (2 cups) chicken stock
- Flaked almonds, toasted, to serve
- Fresh coriander sprigs, to serve
Description
Indian Lamb Pilaf Recipe - Combine Curry Paste And 90g (1/3 Cup) Of Yoghurt In A Glass Or Ceramic Bowl. Stir In The Lamb. Set Aside To Marinate. Meanwhile, Melt Butter And Oil In A Saucepan Over...
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