Indian Lamb Pilaf

Make weeknights even easier with dinners that only need one pan. That means a tasty dinner, almost no washing up and more time to relax.

The ingredient of Indian Lamb Pilaf

• 80g 1 3 cup korma curry paste
• 300g natural yoghurt
• 600g lamb leg steaks cut into 3cm pieces
• 20g butter
• 1 teaspoon vegetable oil
• 1 brown onion halved thinly sliced
• 2 garlic cloves finely chopped
• 2 teaspoons 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 massel chicken style liquid stock
• flaked almonds toasted to serve
• fresh coriander sprigs to serve

The Instruction of indian lamb pilaf

• 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 medium high heat cook onion stirring occasionally for 7 minutes or until browned add garlic and ginger and cook for 1 minute or until aromatic
• increase heat to high and add lamb mixture cook stirring for 2 minutes stir in rice cardamom cloves cinnamon and saffron add the stock bring to the boil stir cover and reduce heat to low cook for 15 minutes or until the liquid is absorbed set aside covered for 5 minutes to steam use a fork to separate the grains season with salt
• divide among serving plates sprinkle with almonds add remaining yoghurt and top with coriander

Nutritions of Indian Lamb Pilaf

calories: 788 7 calories
calories: 40 grams fat
calories: 12 grams saturated fat
calories: 61 grams carbohydrates
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calories: 46 grams protein
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