Lamb Curry With Swiss Chard And Rice - cooking recipe

Ingredients

2 tbsp butter
2 lbs ground lamb
1 tbsp garam masala
2 tbsp tomato puree
1 walnut-sized piece fresh ginger, peeled and finely chopped
3 None onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 tbsp all-purpose flour
1 cup beef stock
2/3 lb plain yogurt
1 tsp chili powder
1 tsp paprika
1-2 None limes, juiced
1/4 lb cashew nuts
1/2 lb basmati rice
2 tbsp olive oil
1 1/3 lbs Swiss chard, cut into thin strips
2/3 cup vegetable stock
1 None tomato, diced
None None sliced lime, for garnish

Preparation

Melt the butter in a Dutch oven or large pan and sear the lamb until browned. Add the garam masala, tomato puree, ginger, 2 of the onions and 1 clove of the garlic and fry for 1 min. Add the flour and brown for 2 mins. Add the stock, yogurt, chili powder, paprika and lime juice. Season with salt and black pepper. Cover and simmer over medium heat for 40 mins.
Heat a frying pan and fry the cashew nuts until golden brown. Remove from the heat and allow to cool. Cook the rice in boiling salted water according to the package instructions. Drain.
Heat the oil in a separate frying pan and fry the chard and remaining onion and garlic for 2 mins. Add the vegetable stock and simmer for 3 mins.
Arrange the rice, lamb curry and chard in serving bowls and sprinkle with the cashews and tomato. Garnish with sliced lime.