Lamb curry

Preparation

Rinse the rice in cold water and drain. Bring 300 ml salted water to the boil and cook the rice for 10 minutes. Remove from the heat and leave to stand for 5 minutes.
Rinse the raisins in a sieve with cold water and drain. Mix the raisins into the rice.
In a small bowl, mix the yoghurt with the salt, pepper and coriander.
Heat the oil in a small frying pan. Add the lamb and quickly seal over a high heat. Add the Korma curry paste and leave the meat to simmer over a low heat for 15 minutes.
Serve the lamb with the rice and yoghurt.

suggestions

Delicious with a cucumber salad.