Lamb korma pilau

Lamb cut: Mince

Click here for the downloadable recipe.


INGREDIENTS

11kg Deboned Lamb

2 Tblsps Vegetable Oil

2 Tblsps Ghee

4 Cardamom Pods

1 Medium Cinnamon Stick

1 Star Anise

2 Cloves

2 Medium Onions Sliced Finely

3 Full Tsps Ginger Garlic

1 Tsp Chilli Powder

½ Tsp Paprika

1\2 Tsp Turmeric

1 Tsp Dhana Jeeru Powder (Coriander &Amp; Cumin)

2 Tblsps Tomato Puree

1 Tsp Sugar

60 Ml Coconut Cream

100g Soaked Cashew Nuts (Liquidised)

Fresh Coriander For Garnishing

Salt To Taste

For The Rice:

1 Tsp Butter

1 Tsp Salt

400g Basmati Rice

2 Cardamom Pods

1 Cinnamon Stick

½ Tsp Turmeric

METHOD

Step 1

  1. In a pot, add oil and ghee and heat. Add cinnamon stick, cardamom pods, cloves and heat slightly.

  2. Add in your onions and braise till golden brown. Add in your ginger garlic and braise. Add your meat with star anise and mix through to coat with ginger garlic and onions. Add in water, enough to just cover the meat and allow to cook till soft but not falling apart.

  3. Once water has cooked away, add in chilli powder, paprika, turmeric, dhana jeeru and braise well with your meat.

  4. Add in tomato puree with 1 tsp sugar and cook through.

  5. Add liquidised cashew nuts and mix through well. Add in coconut cream and allow curry to simmer and flavours to meld together. reduce the gravy till medium thickness.

Step 2

Prepare the rice:

  1. Wash rice. Leave to soak in a bowl of water for 30 minutes.

  2. Drain and wash out well. Put into a separate pot with an equal quantity of water.

  3. Add in cardamom and cinnamon stick.

  4. Add in salt. Allow to boil and add in turmeric.

  5. Add in rice. Leave the pot uncovered and allow to cook until done.

  6. Drain out the water once done.

Step 3

Assembling The Dish:

  1. Take a large ovenproof dish and brush the bottom with a little oil.

  2. Put in half the rice and spread evenly. Layer the lamb korma over the top and smooth over.

  3. Spread the rest of the rice over the top. Cover with a lid and cook in a preheated oven at 160O C for 20 minutes. decorate with chopped dhania


THE STORY:

Every Friday is a special occasion and religious day for our family where we often enjoy a rice dish for lunch or dinner. This dish is a favourite in our home with a combination of a creamy, cashew based curry layered with fragrant white rice to create a gorgeous homely dish for the entire family to enjoy.