Women's Weekly (Malaysia) - - LIVING -

Prep 20 mins | Cook 1 hour 10 mins | Serves 4-6

2 tb­sps ghee

1kg bone­less lamb shoul­der, trimmed,

cut into 3cm cubes

2 red onions, nely sliced

2 dried red chill­ies

2 car­damom pods

¼ cup ro­gan josh curry paste 400g can tomato puree

1 cup wa­ter

½ bunch English spinach, chopped


1 tbsp veg­etable oil 1 tsp cumin seeds 2 whole cloves 1 bay leaf

1 pinch saron

1 cup bas­mati rice, rinsed well 2 cups wa­ter

1. In a heavy-based saucepan, heat ghee on high. Brown lamb in 2 batches, about 3-4 mins each. Re­move from pan. 2. Us­ing the same pan, re­duce heat to low. Cook the onion for 8-10 mins, stir­ring, un­til ten­der.

3. In­crease heat to medium. Add chill­ies and car­damom pods. Cook for 1- 2 mins un­til fra­grant. Add curry paste and cook for 2-3 mins, stir­ring.

4. Re­turn lamb to pan, stir­ring to coat in curry paste. Add tomato puree and wa­ter. Bring to a sim­mer. Cook, cov­ered, on low for 40-45 mins, stir­ring oc­ca­sion­ally un­til lamb is ten­der. 5. CUMIN RICE Mean­while, in a large saucepan, heat the oil on medium. Cook spices, bay leaf and saŠron for 1 min, stir­ring. Mix in the rice to coat. Add wa­ter and bring to boil. Re­duce to low and cook, cov­ered, for 8-10 mins un­til all the liq­uid has been ab­sorbed. Set aside for 5 mins, cov­ered.

6. Stir in spinach through curry and cook for 1-2 mins un­til spinach is just wilted. Scat­ter co­rian­der on top and serve with cumin rice.

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