Korma-Curried Lamb Pilaf

1. 1

   Heat the oil in a medium saucepan over medium-high heat.

2. 2

   Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.

3. 3

   Transfer to a plate.

4. 4

   Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.

5. 5

   Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.

6. 6

   Return the lamb to the pan and stir to coat.

7. 7

   Add the rice stock and 100ml of the yogurt and stir until well combined

8. 8

   Season with salt.

9. 9

   Cook, covered, for 2 minutes or until heated though.

10. 10

    Stir in the peas.

11. 11

    Remove from heat.

12. 12

    Set aside, covered for 2 minutes or until the peas are heated through.

13. 13

    Meanwhile, chop half of the coriander leaves and place in a small bowl.

14. 14

    Add the remaining yogurt, and stir until well combined.

15. 15

    Divide the pilaf among serving bowls.

16. 16

    Top with a dollop of the yogurt mixture.

17. 17

    Sprinkle with the remaining coriander leaves to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.