Lamb Korai

Lamb Korai

Serves 4

Syns per serving: Free

frylight

3 onion, finely chopped

4 tsp curry powder

2 green chillis, halved lengthways

3 garlic cloves, finely chopped

1 tbsp grated ginger

4 tomatoes, roughly chopped

500 g lamb leg steaks,all visible fat removed, cut into bite-size chunks

450 ml lamb stock

2 green peppers, deseeded and cut into bite-size chunks

salt and freshly ground black pepper

fresh coriander leaves, to garnish

a cherry tomato and red onion salad and lemon wedges, to serve

For the rice,

350 g dried basmati rice

6 cardamom pods, crushed

4 cloves

a large pinch of turmeric

6 whole black peppercorns

Preheat oven to 180'C/Fan 160'C/Gas 4. Spray a casserole with frylight and place over a low heat. Add the onions and stir-fry for 10 min until softened but not coloured.

Stir in curry powder, chillis, garlic and ginger and cook for 1 min. Turn the heat up to medium, add the tomatoes and cook for 4-5 min, or until any liquid has evaporated.

Add the lamb and cook for 5-10 min, stirring until browned.Add the stock, bring to the boil, then add the pepper and season. Cover and cook in the oven for 45 min, or until the lamb is tender.

Meanwhile, put the rice in a pan with the spices and salt. Pour over 700 ml boiling water, cover and simmer over a low heat for 10 min. Remove from the heat and leave to stand for 4-5 min. Fluff up the rice.

To serve, divide the rice and curry. Garnish with coriander and with the salad and lemon wedges.