KTC Lamb Curry Recipe

Lamb and Red Kidney Bean Curry (Lamb Rajma) with Herbed Rice and Raita. Makes: 4

Ingredients

500g lamb leg or shoulder, trimmed and diced

For the Marinade

100g natural yoghurt
2 tbsp ground almonds
1 tbsp KTC garlic paste
2 tbsp KTC ginger paste
125g KTC basmati rice
1 tsp KTC coriander seeds
1 tsp KTC black peppercorns
1 tsp KTC cumin seeds
4 KTC cloves
1 tbsp KTC vegetable oil
1 onion, finely sliced
½ tsp KTC turmeric
2 tsp KTC garam masala
1 tsp cumin powder
1 tsp KTC coriander powder
1 tbsp KTC garlic paste
1 tbsp KTC ginger paste
2 tbsp tomato puree
1 x 400g tin KTC red kidney beans, drained and rinsed
salt and freshly ground black pepper

For the Raita

1 tsp KTC cumin seeds
100g natural yoghurt
¼ cucumber, coarsely grated
small bunch coriander, roughly chopped
small bunch mint, roughly chopped

Directions

  1. Mix all the marinade ingredients together in a large bowl. Add the lamb and stir to coat each piece of meat thoroughly. Cover and set aside for 2 hours.
  2. Rinse and soak the rice as per pack instructions. Tip the rice into a pan that has a tight fitting lid, add 250ml water, put the lid on and bring to the boil. Reduce heat and simmer for 15-20 minutes. Remove from the heat and leave to stand for 10 minutes.
  3. Grind together the coriander seeds, peppercorns, cumin and cloves in a pestle and mortar. Heat the oil in a large pan, tip in the spices and cook for about 1 minute or until they start to crackle. Add the onion and cook for 5 minutes over a moderate heat before adding the lamb along with its marinade and 2-3tbsp water or stock. Turn the heat up a little and cook for about 12-15 minutes, stirring occasionally. Season with salt and freshly ground black pepper. Add the remaining powdered spices; garlic, ginger, tomato puree and the kidney beans. Cover and cook on a low heat for 1 hour stirring ntermittently.
  4. Reserve half of the herbs for the rice and mix the remaining ingredients together to make the raita. Season to taste.
  5. Fluff the rice with a fork and stir through the reserved herbs. Serve the lamb on a bed of herbed rice with a dollop of raita on top.