Recipe Tip: Lamb & Rice Casserole with Raita - Falstaff

Recipe Tip: Lamb & Rice Casserole with Raita - Falstaff

Top Recipe. All ingredients and tips for getting it right. A low-effort, one-pot lamb recipe with a big taste pay-off.



    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.