Korma lamb cutlets with biryani rice

Step 1

Brush curry paste over cutlets and set aside to marinate.

Step 2

Meanwhile, heat oil in a pan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add garlic, bay, cinnamon and cardamom. Cook for a further 2 minutes or until fragrant. Add rice and stir to coat, then add 1L (4 cups) water. Bring to a simmer and cook for 20 minutes or until liquid is absorbed and rice is cooked. Transfer half the rice to a bowl. Keep warm. Return pan to medium heat. Add turmeric and 1 tbs water, and cook rice, stirring, for 2-3 minutes until coated. Remove from heat. Discard bay leaf and cinnamon quill.

Step 3

Preheat a chargrill pan to medium-high heat and cook cutlets, in batches, for 2 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.

Step 4

Combine both rices on a platter. Top with fried shallots, raisins, red onion and mint. Serve with cutlets and lemon wedges.