- 800 g lamb leg steak, chopped coarsely
- ½ cup slivered almonds
- 2 tbsps olive oil
- 2 medium brown onions, chopped finely
- 2 cloves garlic, chopped finely
- 2 tsps garam masala
- 2 tsps ground turmeric
- 1 cup basmati rice
- 6 small curry leaves
- 400 g can chopped tomatoes
- 2 cups beef stock
- ¼ cup coriander leaves
- Yoghurt, to serve
In a food processor, process the lamb to a coarse mince.
Heat a large non-stick fry pan (with lid) over medium-high heat and add the almonds. Toast until light golden brown and remove from pan.
Add 1 tbsp of oil to the same pan. Add the lamb; cook, stirring until browned. Remove from the pan.
Reduce the heat to medium and add the remaining oil to the pan. Cook the onions and garlic for 1-2 mins or until soft and fragrant. Add the garam masala, turmeric and uncooked rice, and stir for a further 1 min.
Add the curry leaves, tomatoes and beef stock. Increase the heat to high and bring to the boil. Cook, covered, over medium-low heat, stirring occasionally, for 6 mins or until all the liquid has absorbed and the rice is just cooked. You may need to stir constantly in the
last few minutes as the lamb dries out. The dish is ready when it is quite dry. Remove from heat and stand, covered, for about 10 mins or until rice is tender.
Serve scattered with the almonds and coriander leaves, and yoghurt on the side.