Bounce Magazine November 2015

NOVEMBER NOVEMBER 2015 | ISSUE 2015 | #37 ISSUE | FOOD #37& DRINK
Lamb Korai
Recipe
BY AWARD WINNING CHEF ABDUS SHAHID
Prep Time
30 mins
Cooking Time:
45 minutes
Serves 4-6
This is a great healthy recipe for Lamb
Korai. I have tweaked it to my taste and
hope you all like it too! It is a popular
dish in our restaurant.
Method
1. Preheat oven to 180*/fan 160*/gas 4, then place
an ovenproof dish, oiled, over a low heat.
2. Add the onions and stir fry for 10 minutes until
softened, but not coloured. Then stir in the curry
powder, chillies, garlic and ginger and cook for 1
minute
3. Turn heat up to medium, add the tomatoes and
cook, stirring, for 4-5 minutes or until any liquid has
evaporated. Then add the lamb (you could also use
chicken) and cook, stirring, for 5-10 minutes until
browned. Add the stock, bring to the boil then add
the peppers and season. Cover with a lid or foil and
cook in the oven for 45 minutes or until the lamb
is tender.
4. Meanwhile, rinse the rice then transfer to a pan
with 700mls of boiling water and simmer over a
low heat for 10 minutes. Remove from the heat and
leave to stand for 45 minutes. Fluff up with a fork,
divide between 4 bowls, add curry, garnish with
coriander leaves. Serve with lemon wedges.
Ingredients
• 3 brown onions finely chopped
• 4 tsp medium curry powder
• 2 green chillies halved
• 3 Garlic cloves finely chopped
• 4cm fresh root ginger peeled and finely
chopped
• 4 tomatoes roughly chopped
• 500 g lamb leg steaks fat removed cut
into bitesize chunks
• 450 ml lamb stock
• 2 Green peppers de-seeded and cut into
bitesize chunks
• 1 salt and freshly ground black pepper
• a handful fresh coriander leaves to
garnish
• 4 lemon wedges
• 350g Basmati rice
This is a very healthy recipe if you are
slimming, but when you get the usual
takeaway urge this is just as good.
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