One pot cooking at its best - lamb is cooked with onion, curry powder and chilli, then rice is added along with coconut milk for a delicious, filling meal.
- 600g lamb neck fillet
- 2 onions
- 2 garlic cloves
- 3 tbsp. curry powder
- 1 red chilli
- 750ml lamb or chicken stock
- 400ml tin coconut milk
- 400g basmati rice
- 1 mango
- Small handful freshly chopped coriander
- Small handful toasted flaked almonds
- 1 tbsp. oil
Dice the lamb neck fillet. Thickly slice the onions and mince the garlic. Slice the chilli in half, remove the seeds with the back of your knife then finely dice the flesh. Peel, stone and dice the mango.
Heat the oil in a large saucepan. Fry the lamb for 5 minutes until browned all over. Take out of the pan with a slotted spoon.
Add the onion to the pan that you cooked the lamb in. Fry gently for 10 minutes until soft and sweet, then add the garlic, chilli and curry powder. Fry for a minute or two until fragrant, then add the lamb back into the pan. Add the coconut milk and stock, stir, bring to the boil and then reduce to a simmer. Simmer for 1 hour or cook in a low oven for 1 hour.
Add the rice and return to the hob or oven for 30 minutes until all of the liquid has been absorbed. Sprinkle with the mango, coriander and almonds.