Serves: 2
Oven Temp: Hob
Method
- Begin by boiling a saucepan of water and adding the rice and turmeric. Allow this to cook for 12 minutes to infuse the flavour.
- While the rice is cooking you can get on with preparing and chopping the vegetables
- Dry fry the chopped lamb and garlic for four minutes, stirring occasionally.
- Then add the special ingredients chilli powder, coriander seeds, cumin, mixed spice powder, curry powder and paprika and stir.
- Next add the tomato puree and stir. Leave the korma to simmer for 8 minutes, stirring occasionally.
- Toss in the yoghurt, spring onions and tomatoes, stir and leave to simmer for a further 3 minutes allowing the flavours to deepen.
- Then add the coriander, stir and remove the korma from the heat.
- Lastly serve the mouth-watering korma on top of the rice.
Ingredients
- 2 Northern Ireland Farm Quality Assured lamb leg steaks
- 2 Spring onions
- 2 Garlic cloves
- 3 Plum tomatoes
- 2 tbsp of fresh coriander
- 1 tsp of chilli powder
- 1 tsp of coriander seeds
- 1 tsp cumin seeds
- 1 tsp ground mixed spice
- 1 tsp curry powder
- 1 tsp paprika
- 2 tbsp Tomato puree
- 55 g Greek yoghurt
For the Rice:
- 255 g Long grain rice
- 2 tbsp coriander
- 2 tsp turmeric