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Lamb Korma with Turmeric Rice
Serves 2
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the korma:1 lamb chump chop, boned and cubed1 tsp chilli powder1 tsp coriander seeds1 tsp cumin seeds1 tsp ground mixed spice1 tsp curry powder1 tsp paprika2 spring onions, chopped2 garlic cloves, peeled and chopped30g/1oz tomato puree2 tbsp red wine55g/2oz Greek yoghurt3 plum tomatoes, halved30g/1oz fresh coriander, choppedFor the turmeric rice:255g/9oz long grain rice2 tsp turmeric30g/1oz coriander, chopped
Method
1. Preheat a large frying pan.2. Bring a large pan of water to the boil.3. Add the rice and turmeric to the water. Boil for 12 minutes.4. Place the lamb in the frying pan. Fry for 4 minutes and then add the spices and stir well.5. Add the tomato purée and red wine.6. Leave the korma to simmer for 6-8 minutes.7. Add the yoghurt and stir in the tomatoes. Simmer for a further 3 minutes.8. Add the coriander and then remove the korma from the heat.9. Remove the rice from the heat and drain.10. Divide the rice between two plates.11. Top rice with korma and serve.
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