Lamb Curry With Fragrant Rice - cooking recipe

Ingredients

1 tbsp olive oil
2 None large onions, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
1 bunch cilantro, stems and leaves separated and roughly chopped
1 1/2 lbs lamb leg or sirloin chops, trimmed, diced
2/3 cup (5 1/4 oz) curry paste
1 None (14-oz) can tomato puree
1/2 cup beef or chicken stock
8 None small popadums, to serve
1 tbsp chopped chili or sambal oelek (optional)
1 bunch spinach, washed, trimmed, roughly torn
7 oz tzatziki, to serve
None None For the Rice
1 cup basmati rice
4 whole cloves
1 None cinnamon stick
1/2 tsp oil
2 cups boiling water

Preparation

Heat the oil in a wok or a large skillet over medium-high heat. Cook the onion for 5 mins, stirring often to prevent browning. Stir in the garlic and cilantro stalks.
When the onion is translucent and slightly golden, add the lamb and cook for 5 mins, stirring, until browned. Stir in the curry paste and cook the mixture for another 1-2 mins, until fragrant.
Add the tomato puree and stock and bring to a boil. Reduce the heat and simmer, uncovered for 25 mins, until the lamb is tender.
Meanwhile make the fragrant rice. Place all the rice ingredients in a microwave-safe container. Microwave, uncovered, on high for 16 mins, until tender. If the rice is not tender, continue to microwave and test every 2 mins. Set aside for 2 mins, then fluff up with a fork to separate the grains.
Spray the popadums with cooking oil spray and place 4 at a time in the microwave on a piece of paper towel. Microwave each batch on high for a minute, until expanded and crisp.
Taste the curry for spiciness. To add more heat, add fresh chili or sambal oelek, to taste.
When ready to serve, stir in spinach and cilantro leaves. Serve the curry with rice, popadums, and tzatziki.