Spicy lamb biryani
Average rating:
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Cooking time: 2 hrs
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Serves: 4
Ingredients
Don't like your curries too hot? Add extra yogurt during cooking and leave off the red chilli garnish.
- 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
- ½ tsp saffron strands soaked in 3tbsp hot milk
- Fried onion rings, coriander leaves and chopped red chilli to garnish
Method
- 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.
- 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 mark 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.
- Meanwhile, cook the rice in a pan of lightly salted boiling water for 10 mins. Drain.
- 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.
Nutritional information per portion
- Calories 878(kcal)
- Fat 26.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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