Method
Ingredients
Ingredients
- 2cm of ginger – peeled and grated
- 3 cloves of garlic – crushed
- 1 tsp of chilli powder
- 1 tsp of salt
- 1 tsp of turmeric
- 3 tsp of garam masala
- 2 tsp of ground coriander
- 2 tsp of ground cumin
- 1 tsp of black peppercorns, crushed
- 1 cinnamon stick broken in half
- 1 pouch Tilda Basmati rice
- 450g of lamb – diced into bite sized pieces
- 2 tbsp of sunflower oil
- 1 tsp of cumin seeds
- 2 onions sliced
- 3 tomatoes remove seeds and dice
- 3 bay leaves
- 500ml of vegetable stock*
- Handful of spinach
- 125ml of natural yogurt
Method
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Place all ingredients for marinade in a glass bowl, mix well with diced lamb and chill for at least 2 hours (ideally over night and remove from fridge 1 hour before cooking).
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Heat rice as per packet instructions.
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Add the oil to a large hot pan and fry the cumin seeds until they sizzle, when this happens add the onion and fry until soft and brown.
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Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes continually stirring, to make sure the spices are cooked through.
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Turn the heat to low, cover and simmer for 25 minutes to ensure the lamb becomes tender.
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Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.
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Turn off the heat, remove lid, add spinach and stir once, replace the lid.
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Serve with a dollop of yogurt.
