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Preparation time:
20 minutes
Cooking time:
60 minutes
Serves:
6
Calories:
330
(per serving)
Fat:
11
g (per serving)
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Ingredients
For best results, marinate the lamb overnight.
2 tbsp oil
Onion, chopped finely
Clove of garlic, crushed
2 tsp ground cardamom
1”/2.5cm piece of ginger, peeked and chopped
8 cloves
1 tsp chilli powder
2 tsp coriander
2 tsp cumin
1 tsp turmeric
450g/1Ib lamb, cubed
150g carton of low-fat natural yogurt
225g/8oz basmati rice
2 bay leaves
2 green chillis, de-seeded and chopped
3 tbsp lemon juice
Heat the oil in a casserole dish and soften the onion and garlic. Add all the spices, the lamb and the yogurt and brown the meat. Remove from the heat, cover and marinate for at least half an hour, preferably overnight in the fridge.
Rinse the rice and cook in boiling water with the bay leaves, for 5 minutes. Drain the rice and add to the casserole. Sprinkle with the chillis and lemon juice. Cover tightly and bake for an hour in gas mark 3/325F/170C. Garnish with sliced onion rings if desired.
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