Lamb Curry With Saffron Rice
- 1/2 pound of onions chopped
- 2 garlic cloves minced
- 4 tomatoes peeled, seeded and chopped (See Note below)
- 3 pounds boneless shoulder of lamb cut into large pieces
- 4 tablespoons olive oil divided
- 1 fresh thyme sprig
- 1 bay leaf
- 1/4 cup curry powder
- Large pinch of cayenne pepper
- 2/3 cup plain yogurt
- 4 2/3 cup water
- Salt and pepper
- 2 1/2 cups long grain rice
- Large pinch of saffron
- Peel and chop the onions and garlic. Peel the tomatoes and cut the lamb into large pieces.
- Heat 2 tablespoons of the olive oil in a large sauce pan, add the onions and garlic and cook over a gentle heat for 5 minutes or until softened. Add the tomatoes, thyme, bay leaf, curry powder and a large pinch of cayenne pepper and the yogurt and cook gently.
- Heat the remaining 2 tablespoons of olive oil in a frying pan and add the pieces of lamb. Brown on all sides over high heat. Add the 2/3 cup water to the browned meat, season with salt and pepper and add to the yogurt tomato mixture. Cover and cook over a gentle heat for 1 1/2 hours or until the lamb is tender.
- Meanwhile, put the remaining 4 cups of water in another saucepan and bring to a boil. Add one teaspoon of salt and the pinch of saffron to the boiling water. Add the rice, cover and reduce the heat to low and let cook for 20 minutes, do not remove lid while still cooking. After 20 minutes, shut off heat and let the rice stand with the cover on.
- When the lamb is done cooking, serve the lamb and rice separately with both mild and hot chutneys as accompaniments.