- 2 tbs sunflower oil
- 2 onions, peeled and sliced
- 30g (1oz) sultanas
- 400g (14oz) diced leg of lamb
- 3 cloves garlic, crushed
- 1cm (½in) piece fresh ginger, peeled and grated
- 2 tbs ground almonds
- 4 tbs tikka curry paste
- 250ml (8fl oz) plain yogurt
- 1 x 0.4g sachet saffron threads
- 2 tbs milk, warmed
- 200g (7oz) basmati rice
- 1 tsp salt
You can cook with chicken or beef instead of lamb for this recipe.
- Set the oven to Gas Mark 5 or 190°C. Heat 1 tbs oil in a flameproof casserole and fry the onion until golden. Add the sultanas and cook for a few mins. Take out half the mixture and set aside.
- Add the lamb and cook for 10 mins, stirring occasionally until browned all over. Meanwhile, put the garlic, ginger, almonds and 2 tbs water into a small blender and whizz until smooth.
- Add the tikka curry paste to the lamb, cook for 1 min, then add the garlic mixture, along with 200ml (7fl oz) water and the yogurt. Stir well, cover and cook in the oven for 1 hour until the meat is tender.
- Put the saffron into a cup, add the warm milk and leave to infuse.
- After 40 mins, put the rice into a pan with the salt and 400ml (14fl oz) water. Cover and cook for 15 mins, until the liquid is absorbed and the rice is tender.
- To serve, pile the rice on top of the lamb tikka, push a wooden spoon handle into the centre of the rice to make a hole. Pour in saffron milk, then stir the rice and lamb tikka together. Spoon the reserved onions and sultanas on top.
Nutritional information per portion
- Calories 551(kcal)
- Fat 23.0g
- Saturates 6.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.