Indian Lamb Curry with Basmati Rice

Indian Lamb Curry with Basmati Rice

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, April 12, 2020.
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Ingredients

Rice

  • 1 1/2 cups basmati rice
  • 2 1/4 cups boiling water

Curry

  • 1 brown onion, thinly sliced
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1 Tbsp minced ginger
  • 18g curry spices
  • 500g sous vide diced lamb
  • 400ml coconut milk
  • 1/4 cup hot water
  • 1 tsp GF soy sauce
  • 1 Tbsp GF tomato sauce
  • 75g baby spinach

To Serve

  • 1 tomato, finely diced
  • 1 Lebanese cucumber, finely diced
  • 40g chopped peanuts

Steps

  1. Bring a full kettle to the boil. Cook rice. Add rice, boiling water measure and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep curry. Set onion, carrot, garlic and ginger aside separately.
  3. Cook curry. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion and carrot for 4-5 minutes, until golden. Add garlic, ginger and curry spices and cook, stirring, for about 1 minute, until fragrant.
  4. Finish curry. Add lamb, coconut milk, hot water measure, soy sauce and tomato sauce. Bring to a gentle simmer, then reduce heat to medium and cook for 5-6 minutes, until lamb is hot through and sauce is thickened and reduced. Stir through spinach until wilted and season to taste.
  5. To finish. In a bowl, toss tomato and cucumber with a drizzle of vinegar. Season to taste.
  6. Serve rice topped with curry, tomato, cucumber and peanuts.

Nutritional Information

Energy 2642 kj
631 kcal
Protein 36.0g
Carbohydrate 49.6g
Fat 32.5g