- 1 large onion
- 3 tbsp sunflower oil
- 25g blanched almonds
- 50g sultanas
- 2 garlic cloves, finely chopped
- 2 tsp grated fresh root ginger
- 3 tbsp Asda Mild Curry Powder
- 2 x 297g packs Asda Diced Lamb
- 2 large tomatoes, chopped
- 1 heaped tsp chopped fresh mint
- 2 tbsp Asda Garam Masala
- 2 tbsp chopped fresh coriander
- 2 x 340g packs Asda Pilau Rice (from the ready-meals chiller)
Halve the onion and thinly slice half of one piece. Chop the rest. Heat 1 tbsp of the oil in a non-stick frying pan and fry the sliced onion until golden. Lift out with a slotted spoon, leaving the fat in the pan, and put on a plate lined with kitchen paper.
Add the almonds to the pan and cook until they start to turn golden. Put on a plate with the onion.
Add the sultanas and cook for a few seconds. Add to the almonds and set aside.
Tip any fat left in the pan into a saucepan, add the remaining oil and the chopped onion and cook until soft. Add the garlic and ginger and cook for another 1-2 minutes. Stir in the curry powder and stir for a minute.
Add the lamb and stir so it’s well coated, then add the tomato and mint. Add 4 tbsp water, cover the pan and cook over a very low heat for 25 minutes. Stir occasionally and add a little water if it starts to stick.
Stir in the garam masala and the coriander and cook for another 5 minutes.
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a casserole dish and spread a third of the rice in the base. Top with half the lamb. Repeat the layers, finishing with the rice.
Cover and cook in the oven for 20 minutes. Serve with the onion slices, almonds and sultanas on top.