Recipe Tags

What are tags?

Recipe recently saved by

jeffholt	Steve Tq
haylea033675

Comments

There are no comments.

Madras Lamb Pilau

Back to recipe list

210

bites

Popularity

Preparation Time: 15 minutes
Cooking time: 35 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 4049 times

Ingredients:

Metric Imperial

60 ml(s) oil

2 onions, thinly sliced

250 gm(s) natural yoghurt

60 gm(s) Madras curry paste

400 gm(s) basmati rice, well rinsed

8 large French-trimmed lamb cutlets

4 tbsp(s) chopped fresh mint

60 gm(s) slivered almonds, lightly toasted

Indian dish.

Posted by: Sarah Scott on 18 December 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Heat 2 tbsp of the oil in a large saucepan, add the onions and cook over a medium heat for 4-5 minutes, or until soft. Remove half with a slotted spoon, set aside and keep warm. Add 200g of the yoghurt and 2 tbsp of the curry paste to the pan. Cook, stirring, for 2 minutes. Stir in the rice until well coated. Pour in 500ml water, bring to the boil, then reduce the heat to medium-low and cook for 15-20 minutes, or until all the water has been absorbed and the rice is tender.

Meanwhile, smear the cutlets with the remaining curry paste and marinate for 5 minutes. Heat the remaining oil in a frying pan over a high heat, then cook the cutlets for 3-4 minutes on each side, or until cooked to your liking. Remove from the heat, cover with foil and allow to rest. Combine the remaining yoghurt with 1 tbsp of the mint.

To serve, stir the remaining mint through the rice, season, then divide among 4 serving plates. Top with the remaining onions, the lamb and the almonds. Serve with a dollop of the minted yoghurt on the side.