Spiced lamb with cardamom rice pilaf and hot-and-sour coconut sauce

Preparation info
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By Christine Manfield

Published 1999

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This dish can be as formal or informal as you like. For a structured presentation, I pack the cooked pilaf into small dariole moulds, then steam them for 6 minutes (longer if they have been refrigerated) just before serving, so that the preparation can be done ahead of time. Otherwise you can go for a more casual approach by simply spooning the hot pilaf onto plates and arranging the sliced lamb on top. The final presentation is purely a matter of style and preference — what is important is