Create this simple and delicious recipe with a few staple ingredients
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 2 |
| Cuisine | Indian |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 853 |
| Fat | 45.3g |
| Protein | 53g |
| Carbs | 41.7g |
| Sugars | 17.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the deboned and cubed lamb, peeled and grated ginger, peeled and crushed garlic cloves and olive oil in a medium-sized bowl with a generous pinch of salt. Mix together and cover with cling film. Place in the fridge overnight.
Preheat the oven to 180°C, gas mark 4.
Fry the peeled and sliced onion in butter for 7-9 minutes, until caramelised.
Add the marinated lamb and fry for 5 minutes, until browned all over.
Add the rice, nutmeg, turmeric, curry powder, cardamom pods, cinnamon stick, green chillies, cumin seeds and bay leaves to the pan and fry for 2 minutes.
Transfer everything to a casserole dish.
Add the frozen peas, raisins and chicken stock to the dish and cover loosely with aluminium foil.
Bake in the oven for 25-35 minutes, until all the liquid has evaporated, the rice is tender and the grains are starting to separate from one another.
Garnish with the mint leaves and toasted almond flakes.
