Spicy lamb biryani
Serves: 4
Takes: 2 hrs
Cals per serving: 878
Fat per serving: 26g
Cost per serving: £2.40
3tbsp sunflower oil
750g (1lb 10oz) lamb fillet, cubed
1 small onion, peeled and finely minced
2tsp garlic purée
1-2tbsp mild or medium curry paste
300ml (10fl oz) natural yogurt
350g (12oz) basmati rice
1/2tsp saffron strands soaked in 3tbsp hot milk
Fried onion rings, coriander leaves and chopped red chilli to garnish
1. Heat half the oil in a large, deep frying pan. Fry the lamb over a high heat until browned. Remove with a slotted spoon and set aside.
2. Add rest of the oil to the pan with the onion, garlic and curry paste. Fry for 5 mins until browned. Return lamb to the pan. Preheat the
oven to 170°C/325°F/gas 3.
3. Gradually stir the yogurt into the pan, then cover. Simmer for 35-40 mins until the lamb is tender, stirring occasionally. Season to taste.
4. Meanwhile, cook the rice in a pan of lightly salted boiling water for 10 mins. Drain.
5. Put the lamb curry in an ovenproof dish. Pile the rice on top. Make a hole in the centre of the rice with a wooden spoon handle and drizzle over the saffron milk. Cover and cook for 1 hr.
To serve, spoon the rice on to a plate. Top with the lamb, onion rings, coriander and chilli.
Where to next?
Try Malaysian beef curry
Curry recipes - choose from over 50
Expert help on cooking rice
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