Method:
1 Preheat oven to 200°C fan forced. Spread the curry paste evenly over lamb.
2 Heat a char-grill pan over medium-high heat. Add lamb, drizzle with a little oil, char-grill 2 minutes each side until seared. Transfer to the oven and cook a further 6-8 minutes for medium or until cooked to your liking.
3 Cook rice following packet directions. Add the sultanas, mint, preserved lemon and flaked almonds.
4 Thickly slice the lamb across the grain. Spoon rice onto serving plates top with lamb and serve with a dollop of yoghurt if desired.
Recipe Database
Madras lamb curry recipe
26/02/2008
Janelle Bloom
This recipe is listed under:
Lamb Recipes
Ingredients:
1 tbs korma curry paste
1 lamb backstrap
Olive oil
1 cup 90 second basmati rice
2 tbs sultanas
1/4 cup mint leaves, chopped
1/4 preserved lemon, flesh discarded, rind finely diced
1/4 cup flaked almonds, toasted
Yoghurt, to serve
