Spiced lamb simmered in tomato and cream with a warm turmeric rice side.
300 gLamb
60 gCream
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100 gOnion
10 gGarlic
10 gGinger
0.5 cupRice
1.25 cupsWater
180 gTomato Sauce
8 gCurry powder
3 gTurmeric
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Season lamb with salt, black pepper, curry powder, and half the turmeric.
Brown the lamb in cooking oil with onion, garlic, and ginger for 8 minutes.
Add tomato sauce and 120 ml water, then simmer for 35 minutes.
Cook rice with 160 ml water, salt, and the remaining turmeric for 15 minutes.
Stir cream into the lamb curry and serve it with the turmeric rice.