Archive for » November 8th, 2007«

Lamb Currry with Fragrant Rice and Raita

This is a different way of doing a curry with great results my family really like this one especially my brother and my son.







1kg Lamb Fillets, chopped coarsley
2 Tablespoons mild curry paste (I use rajah brand)
2 Tablespoons hot curry paste (I use rajah brand)
2 Tablespoons peanut oil
4 Cardamon pods, bruised
1 Teaspoon cumin powder
1 Brown onion, finly chopped
2 Cups white rice
250ml Water
1 Teaspoon chicken stock concentrate ( powder, cube, paste etc..)
500ml coconut milk


300g Natural yogurt
5-6 green onions, sliced
1 medium cucumber, seeded, sliced thinly

Bruising caradamon pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.

1. Combine lamb with both pastes in storage container or ziploc bag, coat lamb thouroughly in paste and refrigerate several hours or overnight. (preferably overnight)

2. Heat half the oil in a large saucepan, add onion and cardamon and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 min’s until rice is just tender and liquid has absorbed.

Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don’t add more liquid it will just make rice go stoggey.

3. While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stiring from time to time about 20 min’s.


1. In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired.

To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.

4-5 servings

All photo’s taken by me unless otherwise stated.

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