Kashmir Lamb Stir-Fry with Herb Steamed Rice

Ingredients

• 1 Pack Silver Fern Farms Lamb Stir-Fry
• 2 Tbsp butter
• 2 bay leaves
• 1 cinnamon quill
• 2 garlic cloves, chopped
• 3 cardamom pods
• ½ tsp fennel seeds
• 1 yellow onion, chopped
• 1 Tbsp hot paprika
• ¼ tsp turmeric
• 2 red chillies, seeded and finely chopped
• ¼ cup Greek yogurt
• ¼ cup coriander, chopped
• 1 knob palm sugar*
• ½ Lemon, Juice of

*can be substituted for 2 tsp brown sugar

To Serve (optional)

• White rice, steamed
• Naan or Roti

Method

Remove Silver Fern Farms Lamb Stir-Fry from the fridge and packaging, and allow to bloom at room temperature for 10 mins.

Pat lamb dry and drizzle with olive oil, season with salt and pepper.

In a large saucepan, heat butter on medium heat, add dried herbs and palm sugar. Once melted, add chilli, onion, and garlic. Gently fry for 1 min.

Add remaining spices and ¼ cup of water to the saucepan and mix well.

Once mixed, add lamb to saucepan. Cook for 5 mins until combined and fragrant.

Add ½ cup of water, reduce heat to simmer. Cover and simmer for 15-20 mins until lamb is cooked through and tender.

Once tender, uncover and return to medium heat to reduce liquid. Once reduced, remove from heat and stir through yogurt. Season to taste with salt and pepper.

To serve, plate the lamb with steamed rice. Garnish with coriander and juice of ½ a lemon.