Ingredients
LAMB
- ¼ cup rice bran oil
- 500 g onions, sliced
- 250 g onions, finely diced
- 1.2 kg leg of lamb, cubed
- 400 g Barker’s Professional Butter Chicken Paste
- 1 cup Water
- 2 cups diced tomatoes
RICE
- 500 g Basmati rice (washed and rinsed serveral times then soaked in cold water for 30 minutes)
- ¼ cup rice bran oil
- 12 cardamom pods
- 1 tsp or stick cinnamon stick
- 2 bay leaves
- 5 or 6 salt saffron threads
- tsp 1
- ½ cup chopped fresh coriander
Method
- Heat oil in a large pan or wok
- Add onions and minced chilli. Sweat until soft without colour.
- Add the Barker’s Professional Butter Chicken Paste. Cook gently until fragrant.
- Add the coconut cream to stop the mix sticking.
- Add the courgettes and coat with the paste. Cook for a further 5 minutes before adding the prawns.
- Cook until the prawns are just cooked.
- Season to taste. Sprinkle over the chopped coriander.
