Meats Recipes - Quick Eastern Lamb

Ingredients                                        

• 1 onion, sliced

• 15 ml/1 tbsp sunflower oil

• 225 g/8 oz/2 cups cooked lamb, diced

• 1 garlic clove, crushed

• 2.5 ml/1/2 tsp ground ginger

• 2.5 ml/1/2 tsp ground cumin

• 2.5 ml/1/2 tsp ground coriander (cilantro)

• 15 ml/1 tbsp turmeric

• 150 ml/2/3 cup plain yoghurt

• Salt and freshly ground black pepper

• 350 g/12 oz/1 1/2 cups basmati rice, washed and drained

• 30 ml/2 tbsp chopped coriander     (cilantro)

• 30 ml/2 tbsp desiccated (shredded) coconut

• 15 ml/1 tbsp currants

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Method:

1. Fry (sauté) the onion in the oil for 3 minutes until golden brown.

2. Add the lamb, garlic, ginger, cumin, ground coriander, half the turmeric, the yoghurt and a little salt and pepper.

3. Simmer, stirring occasionally, for 20 minutes until the mixture is bathed in a paste (the mixture will curdle during cooking).

4. Meanwhile, cook the rice in plenty of boiling, salted water to which the rest of the turmeric has been added, for 10 minutes or until just tender.

5. Drain well, return to the pan and stir in the chopped coriander.

6. Pile the rice on to a serving dish, top with the lamb mixture and sprinkle with the coconut and currants before serving.