Korma Curried Lamb Pilaf

Baby peas add a hint of sweetness to this rice dish spiced up with the flavours of India.

The ingredient of Korma Curried Lamb Pilaf

• 1 tablespoon olive oil
• 600g lamb fillets cut into 3cm pieces
• 6 cardamom pods crushed
• 2 tablespoons korma mild curry paste
• 2 x 250g pkts basmati rice
• 250ml 1 cup massel chicken style liquid stock
• 300ml natural yoghurt
• 150g 1 cup frozen baby peas thawed
• 1 3 cup fresh coriander leaves

The Instruction of korma curried lamb pilaf

• heat the oil in a medium saucepan over medium high heat add one third of the lamb and cook turning occasionally for 3 minutes or until browned transfer to a plate repeat in 2 more batches with the remaining lamb reheating the pan between batches
• add the cardamom pods and curry paste to the pan and cook stirring for 1 minute or until aromatic return the lamb to the pan and stir to coat add the rice stock and 100ml of the yoghurt and stir until well combined season with salt cook covered for 2 minutes or until heated through stir in the peas remove from heat set aside covered for 2 minutes or until the peas are heated through
• meanwhile chop half the coriander leaves and place in a small bowl add the remaining yoghurt and stir until well combined
• divide the pilaf among serving bowls top with a dollop of the yoghurt mixture sprinkle with the remaining coriander leaves to serve

Nutritions of Korma Curried Lamb Pilaf

calories: 525 322 calories
calories: 20 grams fat
calories: 6 grams saturated fat
calories: 41 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 42 grams protein
calories: 109 milligrams cholesterol
calories: 800 54 milligrams sodium
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calories: nutritioninformation