Curried Lamb with Rice Pilaf

 

curried lamb

witli rice pilaf

Serves 4

2 tbs sunflower oil ,

1 onion, thinly sliced

½ cup (140g) thick

Greek-style yoghurt,

2 tbs Madras curry paste*

1 cup (200g) basmati rice,

1/4 cup chopped mint leaves,

plus extra sprigs to serve

12 French-trimmed lamb cutlets,

½ cup (40g) flaked almonds, lightly toasted

Heat 1 tbs oil-in a saucepan over

medium-low heat and add the onion.

Cook, stirring, for 5-6 minutes until

softened. 

Remove half the onion with

a slotted spoon and set aside. 

Add 1/4 cup (70g) yoghurt and 1 tbs curry

paste to the pan and cook, stirring, for

2 minutes or until combined. 

Add the rice, stirring to coat the grains, then

add 1/2 cups (375ml) cold water and

increase heat to medium. 

Bring to the boil, then cover with a lid, reduce heat

to low and cook for 25 minutes or until

the liquid is absorbed and the rice is

cooked. 

Remove from heat and stand,

covered, for 5 minutes, then stir

through the chopped mint and season.

Meanwhile, heat remaining 1 tbs oil

in a frypan over medium-high heat and

cook cutlets, in batches, for 2 minutes

on each side. 

Brush each side with the

remaining 1 tbs curry paste and cook

for a further 1 minute on each side.

Transfer the cutlets to a plate and

rest, loosely covered with foil.

To serve, spread the rice on a

serving platter and top with lamb

and reserved onions. Drizzle with

the remaining ¼ cup (70g) yoghurt,

garnish with almonds and extra

mint sprigs, and season.

* Madras curry paste is available

from selected supermarkets