Lamb Rice Pilaf
- 2 lbs (1 kg) lamb chops
- 2 tbsp (25 mL) hot curry paste, divided
- 2 tbsp (25 mL) butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp (10 mL) grated gingerroot
- 4 cardamom pods
- 1 small cinnamon stick
- 1 star anise
- 4 whole cloves
- 1/2 tsp (2 mL) salt
- 1-1/2 cups (375 mL) U.S. basmati rice
- 3 cups (750 mL) chicken broth
- 1 cup (250 mL) frozen peas, thawed
- 1/4 cup (50 mL) fresh coriander leaves
- Rub both sides of lamb chops with 1 tbsp (15 mL) curry paste. Set aside.
- In large deep skillet, heat butter over medium high heat; sear lamb on both sides until golden, about 3 minutes per side. Transfer to plate and tent with foil to keep warm.
- Add onion, garlic, remaining curry paste, ginger, cardamom, cinnamon, star anise, cloves and salt to the skillet. Cook, stirring often, until onion is softened, about 5 minutes. Stir in rice and broth; bring to boil. Cover, reduce heat and simmer until broth has been absorbed and rice is tender, about 17 minutes.
- Discard cardamom, cloves, cinnamon and star anise. Fluff rice with fork. Sprinkle peas over rice. Nestle lamb into rice; cook until warm, about 2 minutes. Transfer to serving platter and sprinkle with coriander.