It's a recipe I found in The Guardian a couple of years ago but hadn't cooked before now. I followed the recipe faithfully except for a couple of things: I didn't add salt to the curry sauce, I used chard instead of baby spinach (didn't have any) and I used ordinary white rice, not basmati. The lamb was a couple of bags of trimmings that came with the side of lamb we buy every year, and is perfect for this sort of dish.
It's a super easy recipe, even if it reads a bit complicated. The level of spice was spot on, and the rice actually cooked fully and wasn't just hard pellets. I'm not usually a fan of any sort of rice cooked in a frying pan, but this was good.
It even looked ok on a plate - most unusual for me.
No comments:
Post a Comment