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Lamb & Rice Casserole with Raita

Lamb & Rice Casserole with Raita
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Home Food & Drinks Recipes Cooking Lamb & Rice Casserole with Raita

Lamb & Rice Casserole with Raita

Meat

A low-effort, one-pot lamb recipe with a big taste pay-off.

For the casserole:

Ingredients
300 g lamb leg steaks
250 g basmati rice
500 ml vegetable or chicken stock
1 onion, chopped
2 stalk(s) celery, finely sliced
1 can chopped tomatoes
1/2 head Savoy cabbage
2 garlic cloves, chopped
100 g butter
2 tablespoon(s) curry powder
1 cinnamon stick
1 star anise
5 cardamom pods
2 cloves
salt
pepper

For the cucumber raita:

Ingredients
1 cucumber
200 g Greek yoghurt
salt
  • Remove the stalk from the Savoy cabbage, peel off the leaves one by one and cut away the thick stem. 
  • Bring a pot of salted water to the boil, add the cabbage leaves, bring back to the boil briefly, strain and rinse the leaves in ice-cold water. Put aside.
  • Cut the lamb into 2cm cubes and fry in the butter in a saucepan until light brown, then remove and set aside. Add celery, fry briefly, then add the onion and garlic and cook until translucent for about 7 minutes.
  • Return the meat to the pan, along with the curry and spices, then the rice, and cook everything for a few minutes. Add the the tinned tomatoes with the juice and continue cooking. Pour in three-quarters of the stock, stir, add salt and simmer covered for about 12 minutes.
  • Then fold in the cabbage, add the rest of the stock, season and bring to the boil briefly.
  • The rice should be tender and the overall texture like risotto.
  • For the cucumber raita, cut the cucumber lengthwise, scrape out the seeds with a teaspoon and grate the cucumber coarsely.
  • Mix with the yoghurt and and serve with the casserole.
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