Serves: 4
Cook Using: Method
- Heat oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and golden.
- Stir in the garlic, ginger and spices and cook for 30 seconds.
- Trim the lamb leg steaks and slice into 3-4cm pieces
- Increase the heat, add the lamb to the pan and quickly cook, stirring to coat in the spices.
- Stir in 60ml of water, yoghurt and ground almonds.
- Partially cover the pan with a lid and bring to a simmer. Reduce the heat to medium-low. Cook, stirring occasionally, for 5 - 10 minutes or until the lamb is cooked through and the sauce thickens slightly.
- Season with salt and freshly ground black pepper.
- Microwave the rice as per packet instructions and spoon it into serving bowls. Top with lamb pasanda, sprinkle with toasted almonds and chopped coriander to serve.
Ingredients
- 4 Northern Ireland Farm Quality Assured lamb leg steaks
- 1 tbsp Rapeseed oil
- 1 Onion
- 2 Large garlic cloves
- 1 tbsp Grated ginger
- 3 Cardamom pods
- 1 tbsp Medium curry powder
- 1/4 tbsp Ground cinnamon
- 1/4 tbsp Chilli powder
- 250 g Coconut yoghurt
- 2 tbsp Ground almonds
To serve:
- 2 x 250 g Pouches of basmati rice
- 30 g Toasted almonds
- Handful of chopped coriander leaves
