Lamb Biryani-of sorts

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Lamb Biryani-of sorts

Yield 4

Author Lucy Tweed

Cook time

50 Min

Total time

50 Min

Ingredients

• Vegetable oil, for pan-frying
• 500 g (1 lb 2 oz) lamb mince
• 1⁄2 small red onion, halved and thinly sliced
• 1 teaspoon curry powder
• 3 cardamom pods, lightly bruised
• 1⁄4 teaspoon ground cinnamon
• 1 tablespoon curry leaves
• 3 tablespoons sultanas or currants
• 1⁄2 teaspoon mustard seeds
• 2 tablespoons tomato paste (concentrated puree)
• 200 ml (7 fl oz) coconut milk
• 1 cup (200 g) basmati rice
• 2 cups (500 ml) chicken stock
• 1 tablespoon sea salt
• 2 handfuls of baby spinach

Optional

• Pappadums
• Plain yoghurt
• Thinly sliced cucumber
• Mint leaves

Instructions

1. Preheat the oven to 200°C (400°F).
2. Heat a splash of oil in an ovenproof frying pan over medium–high heat.
3. Shape the lamb mince into a large patty and place it in the pan. Let it brown on one side, like a burger. Then flip chunks at a time, allowing them to brown before breaking them into smaller pieces.
4. Add the sliced onion and cook for another 5 minutes, or until the mince is cooked through.
5. Add the curry powder, cardamom pods, ground cinnamon, curry leaves, sultanas or currants, and mustard seeds to the pan. Fry for a few minutes until fragrant.
6. Stir in the tomato paste and coconut milk.
7. Add the basmati rice to the pan and stir to ensure everything is evenly coated.
8. Pour in the chicken stock and season with salt.
9. Place the pan in the preheated oven and bake for 20 minutes or until the rice is cooked through.
10. Serve with fresh spinach leaves and optional ingredients if desired.

Nutrition Facts

Calories

752

Fat

45 g

Sat. Fat

23 g

Carbs

57 g

Fiber

3 g

Net carbs

54 g

Sugar

10 g

Protein

30 g

Sodium

2076 mg

Cholesterol

95 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Browning the lamb mince in a patty helps to develop flavour and texture.

Ensure the rice is evenly coated with the curry mixture for a flavorful dish.

Garnish with fresh mint leaves for an extra burst of flavour.