Combine the ground spices, ginger, garlic, fish sauce, sugar, lime juice and seasoning in a mixing bowl. Whisk until the sugar has dissolved. Add the diced lamb to the mixture and leave to marinade for at least 30 minutes. Remove the lamb from the marinade when you are ready to cook; reserve the marinade for later.
Heat the groundnut oil in a large casserole dish or wok and heat over a high heat until hot. Sear the lamb for 2-3 minutes, stirring occasionally. Lower the heat and add the onion, stirring well. Add the reserved marinade and the lamb stock, stir well and bring to a simmer. Simmer the lamb for 20 minutes until soft and the sauce has reduced.
Meanwhile, place the drained rice, hot water and a little salt in a large saucepan. Bring to the boil over a high heat, then cover with a tight-fitting lid and reduce to a gentle simmer. Simmer for 15-20 minutes until the rice is tender. Remove the rice from the heat and keep covered with the lid for 5 minutes. Fluff with a fork when ready to serve then spoon into bowls. Top with the lamb curry.
Garnish with chopped chives and chive stalks before serving.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
See more Lamb recipes
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