- 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
- 1.
Tip the rice into a bowl and cover it with cold water. Set aside to soak.
- 2.
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.
- 3.
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.
- 4.
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).
- 5.
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.
- 6.
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.
- 7.
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.
- 8.
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.