Lamb Curry with Rice

Ingredients

• 800 g lean lamb meat (from the shank)
• 25 g ginger
• 1 onion
• 2 tbsp Ghee
• 1.5 tsp salt
• 1 tsp garam masala
• 1 tsp ground coriander
• 0.5 tsp cinnamon
• 200 g full‑fat yogurt
• 2 dried chili peppers
• 0.5 tsp ground cloves
• 2 Bay leaves
• 50 g whipping cream
• 300 g basmati rice
• Salt
• 1 tsp turmeric
• 100 g frozen peas
• 1 tsp cumin
• thin cinnamon stick (for garnish)

Instructions

1. 1.

   Cut lamb into bite‑size cubes. Peel and finely chop ginger. Peel onion and dice small. Brown the meat in hot ghee in batches. Return everything to the pot and season with salt, garam masala, coriander, and cinnamon. Sauté ginger and onion briefly, then add yogurt, chilies, and remaining spices; simmer gently for 30 minutes. Stir in cream and adjust seasoning.

2. 2.

   Meanwhile rinse rice under running water in a sieve. Cook in just over twice the amount of lightly salted water with turmeric until covered, letting it steam on low heat for about 25 minutes. Add thawed peas after 15 minutes. Plate lamb curry over rice, sprinkle cumin, and garnish with Ceylon cinnamon if desired.