Foolproof Curry in a hurry
- Serves:
- 4 - 6
- Preparation time:
- 10
- Cooking time:
- 50 mins
Ingredients
- 450g/1 lb. New Zealand Lamb diced leg meat,? chilled or thawed if frozen (see Hints and Tips)
- 1 tbsp. oil
- 1 onion, sliced
- 1 mugful long-grain rice, rinsed
- 445g jar curry sauce, made up to 1 ltr/1¾ pts with water
- 1 mugful frozen peas
- ready-made poppadums and mango chutney, to serve
Method
1. Preheat oven to 190°C/375°F/Gas Mark 5. Heat oil in a frying pan. Add the lamb and cook for 2-3 minutes, stirring until well browned. Do this in batches ? the meat will brown quicker.
2. Spoon cooked lamb into a large ovenproof dish then add the onion to the pan. Fry for 5-6 minutes over a high heat until golden brown. Tip in with the lamb.
3. Add uncooked rice, curry sauce and peas to the dish and stir well. Cover the dish and cook in oven for 40 minutes, stirring halfway through until the rice is cooked and the lamb is tender. (If the rice seems a bit dry, stir in a cup of hot water). Serve with poppadums and mango chutney.
Tips and hints
- We used balti curry sauce, but you could use your own favourite ready-made curry sauce ? just make the liquid up to 1 ltr/1¾ pts.
- Great with chopped fresh coriander sprinkled on top.
- If using frozen meat allow about 5 minutes per 450g/1 lb for speedy thawing in the microwave.
