We love a good Lamb Curry with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Sri Lankan Curry Powder
Chicken Stock Powder
Water for Curry
Water for Rice
Put a frying pan on medium-high heat and add the lamb mince (no oil). Fry until browned, breaking it up with a wooden spoon as it cooks, 8-10 mins. Drain off any excess fat if necessary.
Halve, peel and thinly slice the red onion. Halve the pepper and remove the core and seeds. Slice into thin strips. Peel and grate the ginger. Trim the courgette then quarter lengthways. Chop widthways into small pieces.
Pour the water (see ingredients for amount) for the rice into a large saucepan and bring to the boil. When boiling, add a pinch of salt, then stir in the rice and courgette, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
When the lamb has browned, add the onion and pepper. Cook for 5 mins. Add the ginger, Sri Lankan curry powder and smoked paprika. Cook for 1 minute more. Add the tomato passata and bring to the boil. Lastly add the chicken stock powder and water (see ingredients for amount). Lower the heat and simmer gently until the liquid has reduced by half, 15-20 mins.
Meanwhile, roughly chop the coriander (stalks and all). When the curry has reduced by half, remove from the heat. Taste the sauce and add salt and pepper if necessary. Stir in half the coriander.
Take the lid off the rice and fluff it up with a fork. Season to taste with salt and pepper. Spoon the rice onto plates and serve your lamb and coriander curry on top. Finish with a sprinkling of remaining coriander. Enjoy!