Spiced lamb and eggplant rice

Name: Spiced lamb and eggplant rice
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp ghee; 1 tsp mustard seeds; 1 tsp cumin seeds; 2 x 200g lamb backstraps, cut into 2cm pieces; 1/4 cup korma curry paste; 1 1/2 cups long grain rice; 1/4 cup eggplant pickle; 3 cups boiling water; 2 tbsp olive oil; 1/3 cup pot-set yoghurt, to serve; mint leaves, to serve

Jessica Brook

November 4, 2022

Spicy lamb and eggplant rice recipe.Jeremy Simons

easyTime:< 30 minsServes:4

An easy spin on lamb curry packed with flavour and punch.

Ingredients

2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
2 x 200g lamb backstraps, cut into 2cm pieces
1/4 cup korma curry paste
1 1/2 cups long grain rice
1/4 cup eggplant pickle
3 cups boiling water
2 tbsp olive oil
1/3 cup pot-set yoghurt, to serve
mint leaves, to serve

Method

Step 1
Heat ghee in a large heavy-based saucepan over medium-high heat. Add the spices and lamb, season with salt and pepper, and cook, stirring, for 3 minutes. Add the korma paste, rice, eggplant pickle and boiling water and bring to a simmer.
Step 2
Reduce heat, cover with a lid and cook for 12 minutes. Take off heat and set aside to rest for 5 minutes.
Step 3
Fluff the rice with a fork. Spoon over yoghurt and serve with mint.