Any Rice With Halal Lamb Recipe

Rinse the basmati rice under cold running water until the water runs clear. Drain well and let sit 10 minutes.

In a medium saucepan, heat 1 tbs butter or oil over medium heat. Add the drained rice and toast, stirring, for 1 minute to coat the grains.

Add 2.5 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover tightly and simmer for 12–15 minutes, until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Prep and brown lamb

Pat lamb cubes dry and season lightly with 1/2 tsp salt and a few grinds of pepper. Heat 3 tbs oil in a heavy large pot or Dutch oven over medium-high heat. In batches, brown the lamb on all sides (2–3 minutes per batch). Transfer browned pieces to a plate.

Aromatics

Reduce heat to medium. Add the chopped onion to the pot and cook, stirring, until softened and translucent, 6–8 minutes. Add the minced garlic and ginger and cook 1 minute until fragrant.

Spice the base

Stir in ground coriander, cumin, turmeric, paprika, garam masala and chili (if using). Cook 1 minute, stirring, to toast the spices and release aroma. Add the tomato paste and cook 1–2 minutes, stirring so it darkens slightly.

Simmer with liquids

Return the browned lamb to the pot. Add crushed tomatoes, 200 ml water or stock, 1.5 tsp salt and 1/2 tsp black pepper. Stir to combine, bring to a gentle simmer, then cover and reduce heat to low. Simmer gently until lamb is tender, about 60–75 minutes (depending on cut). Stir occasionally and add a splash of water if the sauce thickens too much.

Finish the curry

When the lamb is tender, remove lid and stir in 1/2 cup yogurt and 1 tbs lemon juice. Cook uncovered 3–5 minutes to meld flavors and thicken slightly. Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro just before serving.

In a bowl combine mayonnaise, 2 tbs yogurt, apple cider vinegar, honey, 1/2 tsp salt and 1/4 tsp pepper. Whisk until smooth.

Add shredded cabbage, grated carrot and sliced red onion to the dressing. Toss until evenly coated. Taste and adjust seasoning. Stir in chopped parsley or cilantro if using.

Refrigerate coleslaw at least 15 minutes to let flavors meld (can be made up to 4 hours ahead). Give a final toss before serving.

Divide rice among 4 plates. Spoon generous portions of lamb curry over or alongside the rice. Add a scoop of coleslaw to the side.

Garnish with fresh cilantro leaves and lemon wedges. Serve hot.