Fork-tender lamb in a deep onion-tomato curry with basmati rice

$6.88/serving$6.94at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• ground lamb (or stewing lamb)450 g
• basmati rice1 cup
• yellow onion2 ea
• garlic4 cloves
• gingera big thumb
• curry powder3 tbsp
• on the vine tomato4 ea
• cilantroa handful
• sour cream1/4 cup

Method

1Brown the lamb

• •Heat 1 tbsp oil in a heavy pot over medium-high heat.
• •Add the lamb and cook 6 to 8 minutes, breaking it up, until deeply browned.
• •Move the lamb to a bowl with a slotted spoon.

2Build the curry base

• •Thinly slice the onions and add them to the pot.
• •Cook 8 to 10 minutes, stirring occasionally, until deep golden.
• •Add the minced garlic, grated ginger and curry powder and cook 1 minute until fragrant.
• •Chop the tomatoes, add them, and cook 5 minutes, mashing, until they collapse into a thick paste.

3Simmer

• •Return the lamb with 1 cup water.
• •Cover and simmer gently 30 minutes, stirring occasionally, until the sauce is rich and the oil rises to the edges.
• •Season to taste with salt.

4Rice on

• •Meanwhile, rinse the basmati rice under cold water until the water runs clear.
• •Add the basmati rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

5Plate

• •Spoon the rice into two bowls and ladle the curry over top.
• •Swirl a spoonful of sour cream into each bowl.
• •Garnish with the cilantro.