Serves 6


3 tbsp. sunflower oil

4 onions, peeled and sliced

1kg lamb should, cut into 2cm dice and fat removed

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground turmeric

¼ tsp seeds from about 8 cardamom pods

4 cloves of garlic, peeled and finely chopped

1 tbsp finely chopped root ginger

1 red chilli, deseeded and finely chopped (optional)

Salt and freshly ground black pepper

400ml tin of light coconut milk

150ml beef or chicken stock

Juice of 1 lime or ½ lemon

500g basmati rice

25g butter

8 tbsp roughly chopped coriander and extra leaves to garnish


  1. Pour 2 tablespoons of the sunflower oil into a large heavy-based saucepan on a high heat, add the onions and sauté for 5 minutes until softened and nicely golden.
  2. Transfer the onions to a bowl and add the remaining oil to the pan with the lamb and sear until well browned all over. Return the onions to the pan and add the ground coriander, cumin, turmeric, cardamom seeds, garlic, ginger and chilli (if using). Season with salt and pepper and toss everything together to combine.
  3. Add the coconut milk and stock, bring slowly to the boil then immediately reduce the heat and cover with a lid. Leave to gently simmer for about 1 hour, removing the lid for the last 15 minutes. Add the lime or lemon juice and check the seasoning.
  4. In the meantime, place the rice in a large saucepan with 1 litre of salted water. Bring to the boil, cover with a lid and cook for 10-12 minutes until the rice is cooked and the water has been absorbed. Remove the saucepan from the heat and allow to stand for a few minutes with the lid on, then stir in the butter and coriander with a fork so as not to mash the rice.
  5. Divide the rice between each plate, spoon over the curry and decorate with coriander leaves.