Spiced lamb and eggplant rice
An easy spin on lamb curry packed with flavour and punch.
Ingredients
2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
2 x 200g lamb backstraps, cut into 2cm pieces
1/4 cup korma curry paste
1 1/2 cups long grain rice
1/4 cup eggplant pickle
3 cups boiling water
2 tbsp olive oil
1/3 cup pot-set yoghurt, to serve
mint leaves, to serve
Method
Step 1
Heat ghee in a large heavy-based saucepan over medium-high heat. Add the spices and lamb, season with salt and pepper, and cook, stirring, for 3 minutes. Add the korma paste, rice, eggplant pickle and boiling water and bring to a simmer.
Step 2
Reduce heat, cover with a lid and cook for 12 minutes. Take off heat and set aside to rest for 5 minutes.
Step 3
Fluff the rice with a fork. Spoon over yoghurt and serve with mint.
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Jessica Brook is a recipe writer.
