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Lamb biryani

Serves:

2

Cook Time:

30

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Notes

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Ingredients

  • 1 tbsp. vegetable oil/light olive oil

  • 2 lamb leg steaks (around 250g), diced

  • 1 onion, thickly sliced

  • 10 curry leaves

  • 2 tbsp. korma paste

  • 100g basmati rice

  • 375ml vegetable stock

  • 1 tbsp. currants/raisins

  • handful coriander, chopped

  • mango chutney to serve

Method

  1. Heat half the oil in a casserole dish or heavy-based pan over a high heat. Add the lamb and a pinch of salt, and cook for 3-4 minutes until the lamb is just cooked. Remove from the pan and set aside.

  2. Turn the heat down slightly and heat the rest of the oil before adding the onion and curry leaves, stirring for 3-4 minutes until the onion starts to soften.

  3. Add the korma paste and stir for a further minute. Add the rice and stir to coat it in the korma paste.

  4. Add the stock and the currants and bring to the boil. Simmer for 12-15 minutes, stirring often until the rice is tender.

  5. Add the lamb and heat through for a few minutes.

  6. Top with coriander to serve, with some mango chutney on the side.

Nutrition

kcal

489

fat

20.4

sat fat

7.4

carbs

50

sugars

4.1

fibre

3.5

protein

29.4

salt

0.8

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