Lamb Curry With Cardamom Cashew Rice

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Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Indian	Indian, Meat, New, Rice	4	Servings

INGREDIENTS

900	g	Lamb, diced
3	T	Vegetable oil
2		Lamb stock cubes
75		Natural yogurt
1		Lemon, juice of
225	g	White basmati rice
1	T	rounded whole cardamom
		pods
75	g	Golden sultanas
100	g	Cashew nuts
		Salt and freshly ground
		black pepper
		For the Marinade –
2		Onions, peeled
		and cut into 5mm dice
1		Clove garlic, peeled and
		crushed
2 1/2		Cm fresh ginger, peeled and
		grated
1	t	rounded cinnamon
1	t	rounded garam masala
15		Cardamom pods, seeds
		removed lightly toasted
		And crushed
1/2	t	rounded mild chilli powder
		To Garnish –
1		Red chilli, deseeded thin
		sliced
1		Green chilli, deseeded thin
		sliced

INSTRUCTIONS

A simple, fragrant, very mild curry recipe.  Heat 1 tbsp of the oil in
a frying pan over a medium heat and brown  the lamb a few pieces at a
time, until all the meat has been used up.  Add another tablespoon of
oil if necessary, to prevent the meat from  sticking to the pan. Then
put the browned lamb, along with the  marinade ingredients, into a
medium sized bowl. Stir well to coat  thoroughly, cover with clingfilm
and leave until cold. Refrigerate  overnight to allow the spices to
flavour the lamb.  The next day, bring 1 pint (570ml) of water to the
boil in a  medium-sized pan with the stock cubes. Stir to dissolve. Add
the lamb  and the marinade, bring to the boil, then reduce the heat to
a  simmer, cover and cook gently for 1 1/2 hours.  While the lamb is
gently simmering away, mix the yogurt and lemon  juice together in a
small bowl, cover and put aside.  Start preparing the rice about 25-30
minutes before the lamb is  cooked. Bring a medium-sized pan of salted
water to the boil, add the  rice and the cardamom pods and boil for
about 8 minutes.  Test to see if the rice is cooked by splitting a
single grain in half  with your fingernail; if it has a tiny white
speck in the centre it  is al dente and is just right for eating.  Add
the sultanas to the rice 1 minute before the end of cooking time,  so
that they are plump and juicy. Drain the rice in a colander. Heat  the
remaining tablespoon of oil in a frying pan over a medium heat  and fry
the cashews briefly, until golden brown. Drain on kitchen  paper.
Transfer the rice to a bowl and remove the seeds from about  half the
cardamom pods for extra flavour, discarding the husks. Stir  the seeds
into the hot rice, along with the fried cashews. Season  well and cover
with foil to keep warm while you finish off the lamb.  Remove the lamb
from the heat, stir in the yogurt and lemon, check the  seasoning and
spoon on to 4 warmed plates. Carefully spoon the hot  rice on top and
garnish with the red and green chilli slices.  Suggested Wine:
Sainsbury's Jumilla Â£3.69  Recipe by: Sainsbury's Mag July 1997,
Cooking for a Summers Day w Meat  Posted to MC-Recipe Digest V1 #656 by
Kerry Erwin <kerry@north.org>  on Jul 06, 1997

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