Slow-cooked lamb korma

Method

• Step 1
  Preheat oven to 170°C/150°C fan-forced. Heat oil in a heavy-based flameproof casserole dish over high heat. Cook lamb, in 2 batches, for 2 minutes each side or until browned. Transfer to a plate. Cover to keep warm.
• Step 2
  Reduce heat to medium. Add onion to dish. Cook, stirring, for 2 minutes or until onion has softened. Stir in curry paste and yoghurt. Return lamb to dish with potato. Stir to combine. Cover. Transfer to oven. Cook, covered, for 1 hour and 30 minutes or until lamb is tender. Stir through coriander.
• Step 3
  Meanwhile, make pilaf. Heat oil in a saucepan over medium-high heat. Add cumin and cardamom. Cook, stirring, for 1 minute or until fragrant. Add rice. Stir to coat. Add stock. Bring to boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until liquid is absorbed and rice tender. Serve lamb korma with pilaf.