750g Mick's Meat Barn Lamb Curry
1 small Sweet Potato, diced
1 bunch Green Beans, roughly chopped
Stock, if required
1 Brown Onion, quartered and finely sliced
1 1/2 tsp Saffron
1 tbsp Olive Oil
1 small Brown Onion, finely diced
2 cups Basmati Rice
1 litre Chicken Stock
1/4 cup Hot Water
Step One - Heat the olive oil in a large saucepan before adding the onions. Stir over a low-medium heat to soften the onions.
Step Two - Add the lamb to the pan, cook and stir for 5 minutes. Add the sweet potato, stir, cover and simmer for 40-50 minutes. Or until the lamb is tender. Stir occasionally.
Step Three - Add the green beans and cook for a further 5-10 minutes. Serve alongside rice and top with coriander.
Step One - Grind half the saffron into a fine powder in a mortar and pestle.
Step Two - Add the remaining saffron and pour in the Hot Water. Allow to soak for 5 minutes.
Step Three - In a large frying pan, over a a medium heat, add the olive oil and chopped onion. Cook for 5-10 minutes or until the onion is soft and translucent.
Step Four - Add the rice to the pan and saute for 5 minutes, or until the rice is coated in the oil and onion mixture.
Step Five - Evenly pour the saffron liquid across the bed of rice. Add the chicken stock and bring the pan to a boil.
Step Six - Cover the pot and reduce the heat to low. Allow to simmer for 20 minutes, stirring occasionally.