Lamb Pulao

Ingredients for Lamb Pulao:

• 3 tbsp oil
• 2 onions, thinly sliced
• 250g (1 cup) plain yogurt
• 3 tbsp good quality madras curry paste
• 400g basmati rice, rinsed well
• 8 large French-trimmed lamb cutlets
• 4 tbsp chopped fresh mint 
• 60g slivered almonds, lightly toasted

 Method for Preparation of Madras Lamb Pulao:

01Heat 2 tbsps of the oil in a large saucepan, add the onion and cook over medium heat for 4-5 minutes, or until soft.

02Remove half with a slotted spoon, set aside and keep warm.

03Add 200g of the yogurt and 2 tbsps of the paste to the pan. Cook, stirring for 2 minutes.

04Stir in the rice until well coated.

05Pour in 500ml water, bring to boil, then reduce the heat to medium-low and cook for 15-20 minutes, or until all the water has been absorbed and rice is tender,

06Meanwhile, smear the cutlets with the remaining curry paste and marinate for 5 minutes. 

07Heat the remaining oil in a frying pan over high heat, then cook the cutlets for 3-4 minutes on each side, or until cooked to your liking.

08Remove from the heat, cover with foil and allow to rest.

09Combine the remaining yogurt with 1 tbsp of the mint.

10To serve, stir the remaining mint through the rice, season, then divide among four serving plates. 

11Top with the remaining onions, the lambs and almonds. Serve with a dollop of the minted yogurt on the side.