Ingredients
- 1.25 kg (2 lb 12 oz) boneless lamb leg, cut into 2.5 cm (1 inch) chunks
- 80 g (2¾ oz/⅓ cup) Indian curry paste, such as rogan josh
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red chilli, seeded and diced
- 2 × 400 g (14 oz) tins chopped tomatoes
- 400 g (14 oz/2 cups) basmati rice
- 300 g (10½ oz) green beans, trimmed
- coriander (cilantro) leaves, to serve
- chopped toasted flaked almonds, to serve
Method
1. In a large bowl, combine the lamb and curry paste. Mix until the lamb is well coated, then cover and marinate in the refrigerator for 2 hours.
2. Heat the oil in a large saucepan over medium heat. Add the onion and sauté for 3–4 minutes, or until the onion is starting to brown. Add the garlic and chilli and cook, stirring, for 2–3 minutes, or until fragrant.
3. Add the lamb and cook for 5–6 minutes, or until browned all over, turning regularly. Add the tomatoes and 250 ml (9 fl oz/1 cup) water and simmer for 1 hour, or until the lamb is very tender. Season to taste with sea salt and freshly ground black pepper.
4. Meanwhile, rinse the rice under cold running water until the water runs clear. Place the rice and 375 ml (13 fl oz/1½ cups) cold water in a large saucepan, then cover and cook over low heat for 20–25 minutes, or until the rice is tender.
5. Bring another saucepan of water to the boil. Add the beans and cook for 2–3 minutes, or until bright green and tender. Rinse under cold running water.
6. For the next day, reserve half the beans, half the lamb curry and 280 g (10 oz/1½ cups) of the rice for the curried lamb and egg bake. Chop the reserved beans and mix them through the reserved lamb curry. (The ingredients can be refrigerated in airtight containers for 1–2 days, but are not suitable for freezing.)
7. Slice the remaining beans on the diagonal. Divide the remaining rice among serving bowls, scatter the beans over and top with the remaining curry. Sprinkle with coriander and chopped toasted almonds and serve.
