Lamb Korma with Baked Rice

Instructions

• 1Place all the marinade ingredients in a large bowl and stir to combine. Add the lamb and stir to coat. Cover and refrigerate for 2 hours or up to overnight to marinate.
• 2To prepare the curry, heat the ghee in a 5.6-quart (10-inch) Dutch oven over medium heat. Add the onions and salt and cook, stirring occasionally for 10 minutes, or until softened and golden. Add the lamb, coconut milk, sugar and 1 cup water and stir to combine. Bring to a boil and cover. Meanwhile, continue to the next step.
• 3Insert the wire rack into position 8. Set the oven to Slow Cook, High, for 2 hours and press Start to preheat.
• 4When the oven signals, place the Dutch oven in the oven and slow cook for 2 hours. When there is 30 minutes remaining on the timer, remove the lid, add the garam masala, pepper, mace, cardamom and cloves and stir to combine. Continue cooking uncovered.
• 5The lamb should be tender. If not, cook it longer.
• 6Remove the curry from the oven, place on a trivet and keep warm while preparing the rice.
• 7Adjust the oven to Bake, Convection, 375°F, for 20 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, prepare the rice. Place the rice in a strainer and rinse under cold running water until the water runs clear. Place the rice, boiling water and salt in a 3-quart ovenproof saucepan dish with a tight-fitting lid. Stir to combine, then cover.
• 8When the oven signals, place the pan in the oven and bake for 20 minutes. When the Rotate Remind signals, stir the rice, cover and continue cooking.
• 9Stand the rice covered, for at least 5 minutes.
• 10Finish the curry with a sprinkle of fresh cilantro. Serve alongside the fluffy rice, warm naan and sweet mango chutney for a delicious balance of flavors.