- 150g white basmati rice
- 250g diced lamb
- 1 onion
- 2 tomatoes
- 1 courgette
- 1 garlic clove
- A thumb of turmeric
- ½ habanero chilli
- A handful of coriander
- 1 tbsp Goan curry paste
- 6 curry leaves
- 200ml coconut milk
- 1 tbsp coconut, sunflower or olive oil
- 2 tbsp cold water
- Sea salt
- Freshly ground pepper
- 500ml boiling water
Tip the rice into a bowl and cover it with cold water. Set aside to soak.
Warm a deep frying pan or wok over a high heat for 2 mins, then add 1 tbsp oil and the lamb. Fry for 8 mins, turning a few times, so the lamb browns all over. While the lamb fries, peel and finely chop the onion. Dice the tomatoes. Trim the courgette and dice it.
Lift the lamb out of the pan and pop on a plate. Add the veg to the pan with 2 tbsp water. Season with a pinch of salt and pepper, turn the heat down to medium and fry for 6-7 mins, stirring now and then till the veg have softened and picked up a little colour.
Peel and crush or grate the garlic, then peel and grate the turmeric. Halve the chilli and finely chop 1 half, flicking out the seeds and white pith (this week’s chillies are HOT, so make sure you scoop out all the seeds and pith and try a tiny bit to see how much you want to add. A quarter of a chilli maybe enough for you). Finely chop the coriander stalks (keep the leaves for later).
Stir the garlic, turmeric, chilli and coriander stalks into the veg. Add 1 tbsp curry paste and 6 curry leaves. Cook for 1 min, stirring, till the pan starts to smell aromatic.
Add the lamb back into the pan with any juices from the plate. Pour in the coconut milk and stir in 200ml boiling water. Pop a lid on the pan, turn the heat up and bring to the boil. Once the curry has started to bubble, turn the heat down a little and simmer for 40 mins till the lamb is tender when you press it with a fork. Stir every so often, and if the curry looks like it’s getting too dry, add a splash of water.
While the lamb simmers, whisk the rice with a fork for 1-2 mins till the water goes cloudy. Drain it and tip the rice into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat right down to low. Gently simmer for 8 mins till all the water has been absorbed. Take the rice off the heat and leave it in the pan for 5-10 mins, with the lid on, to steam the rice and finish cooking it.
Taste the curry and add a pinch more salt or pepper if you think it needs it. Fluff the rice and spoon it into 2 warm bowls. Spoon the curry over and garnish with the coriander leaves to serve.