Curried lamb and butternut with minted pea yogurt and cardamom rice - Peter Gordon

Curried lamb and butternut with minted pea yogurt and cardamom rice - Peter Gordon

Serves 6

Peter Gordon –

Preparation Method

For the Curry

Cut 800g of lamb into 2cm cubes and season well with salt and pepper. Marinate the meat with 2 tablespoons of Thai-style curry paste, mix together, cover with cling film and leave for a couple of hours or overnight.

Heat 2 teaspoons of oil in a large pan and fry 1 large peeled and finely chopped red onion, 2 sliced cloves of garlic and 2 tablespoons of grated or sliced ginger over a medium heat until they break down and begin to caramelise. Remove from the pan and place on a plate.

Add the marinated lamb into the pan and turn the heat up, browning the meat on all sides. When the meat is nicely seared add the cooked unions, ginger and garlic back to the pan. Pour in a 400ml can of unsweetened coconut milk, and add enough water making sure the lamb is covered by at least a centimetre of liquid. Stir the liquid together and add a pinch of salt. Cover and simmer for 1 hour.

Cut half a butternut squash into large chunks and cut a large red pepper into strips. Add them to the curry and let it simmer for a further 30 minutes. 

For the Rice

Heat a little oil in a saucepan. Crush 3 cardamom pods and add them to the oil and cook until they begin to sizzle. Rinse 300g of basmati rice three times and add to the pan, cover with 550ml of water and bring to a quick boil, then lower the temperature and cook for 10 minutes. Once cooked leave to stand for 10 minutes.

For the Minted Pea Yoghurt

Pre-blanch 50g of peas, place them in a food processor with the leaves from 6 stalks of mint and season with pepper and salt. Pulse blitz the mixture. Remove the pea mixture into a bowl and stir in 150g thick plain yoghurt.

Serve the curry with Newton & Pott Mango Chutney.