Recipe Tip: Lamb & Rice Casserole with Raita - Falstaff

Instructions

1. Step 1

   Remove the stalk from the Savoy cabbage, peel off the leaves one by one and cut away the thick stem.

2. Step 2

   Bring a pot of salted water to the boil, add the cabbage leaves, bring back to the boil briefly, strain and rinse the leaves in ice-cold water. Put aside.

3. Step 3

   Cut the lamb into 2cm cubes and fry in the butter in a saucepan until light brown, then remove and set aside. Add celery, fry briefly, then add the onion and garlic and cook until translucent for about 7 minutes.

4. Step 4

   Return the meat to the pan, along with the curry and spices, then the rice, and cook everything for a few minutes. Add the the tinned tomatoes with the juice and continue cooking. Pour in three-quarters of the stock, stir, add salt and simmer covered for about 12 minutes.

5. Step 5

   Then fold in the cabbage, add the rest of the stock, season and bring to the boil briefly.

6. Step 6

   The rice should be tender and the overall texture like risotto.

7. Step 7

   For the cucumber raita, cut the cucumber lengthwise, scrape out the seeds with a teaspoon and grate the cucumber coarsely.

8. Step 8

   Mix with the yoghurt and and serve with the casserole.