Pulled Lamb & Potato Massaman Curry

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Bring a medium pot of salted water to the boil. Cut potatoes in halves or quarters until they are roughly the same size and dice carrot 2cm. Cook potatoes and carrot in pot of boiling water for 8–10 minutes, until tender. Drain well and set aside.
3. Heat a drizzle of oil in a deep fry-pan or pot on medium-high heat. Finely dice onion and cook with salt for about 2 minutes, until tender. Add garlic, ginger, curry paste and ½ can coconut milk and cook for 1-2 minutes, until fragrant.
4. Add pulled lamb, remaining coconut milk and ½ cup of the chicken stock to pan. Bring to a simmer and cook for about 6 minutes, breaking up lamb with a wooden spoon, until thickened. Add fish sauce, soy sauce and cooked veggies and season to taste. If sauce is too thick, add remaining ½ cup of chicken stock.
5. While curry simmers, finely dice tomato and cucumber, and thinly slice spring onion. Toss together in a shallow bowl with a drizzle of olive oil. Season to taste.
6. To serve, spoon ¾ cup basmati rice in each bowl and top with plenty of pulled lamb and potato massaman curry. Sprinkle with tomato mixture.