Ingredients
1 tbs peanut oil
800g lamb leg, cut into 3cm pieces
1 brown onion, cut into wedges
2 garlic cloves, crushed
1 tbs finely grated ginger
1/2 cup (125ml) rogan josh curry paste
400g can diced tomatoes
1/4 cup (70g) Greek-style yoghurt
1 bunch snake beans, cut into 6cm lengths
Coriander leaves, to serve
Mustard seed brown rice
1 tbs ghee
1 brown onion, finely chopped
1 tsp brown mustard seeds
1 tsp cumin seeds
12 curry leaves
1 1/2 cups (300g) SunRice brown rice
3 cups (750ml) water
Method
Step 1. Heat oil in a large heavy based saucepan over medium-high heat. Add one-quarter of the lamb; cook, turning, for 5 minutes or until lamb is brown all over. Transfer to a bowl. Repeat with remaining lamb in 3 more batches.
Step 2. Add the onion to the pan; cook, stirring, for 10 minutes or until onion is golden. Add the garlic and ginger; cook, stirring, for 1 minute or until fragrant. Return the lamb with the curry paste. Cook for 1 minute or until fragrant. Add the tomatoes and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hour or until lamb is very tender.
Step 3. Remove 1/2 cup of cooking liquid and place in a bowl. Add yoghurt and stir to combine. Return yoghurt mixture to the lamb and stir to combine. Add the snake beans; cook for a further 10 minutes or until beans are tender and sauce thickens slightly. Taste and season with salt and pepper.
Step 4. Meanwhile, to make the mustard seed rice, heat the ghee in a large saucepan over medium heat. Add the onion; cook, stirring, for 5 minutes or until onion softens. Add the mustard seeds,
cumin and curry leaves; cook for 1 minute or until fragrant. Add the rice and water. Bring to the boil. Reduce heat to low; cook, covered, for 35 minutes or until rice is tender and liquid absorbed. Remove from heat and set aside, covered, for 10 minutes to rest.
Step 5. Divide rice among serving bowls. Top with lamb curry and sprinkle with coriander leaves. Serve immediately.
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