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Member recipe

Lamb Biryani

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(4 ratings)

Member recipe by

Servings

Serves 3

A delicious and low fat lamb biryani that's got all the taste of your local curry house.

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Ingredients

  • 350g shoulder of lamb, diced
  • 175g basmati rice, rinsed in cold water
  • 300ml chicken stock
  • 150g spinach
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • 1 small cinnamon stick
  • 1 tsp turmeric
  • 4 tbsp Patak's balti curry paste
  • Small bunch of fresh coriander, leaves and stalks separated and chopped
  • Toasted flaked almonds to serve (optional)

Method

    1. Heat excess oil from balti paste jar in a saucepan and cook the onions with the bay leaf, cardamom pods, cinnamon stick and chopped coriander stalks for 10 minutes. Add a tbsp of balti paste if the pan becomes dry.
    2. Sprinkle in the turmeric then add the lamb and remaining curry paste and cook until aromatic (4-5 minutes).
    3. Pour in the rice and stock then stir well. Bring to the boil, cover with a lid and simmer for 15 minutes until the rice is tender.
    4. Add the spinach a handful at a time and stir through, put the lid back on the pan and leave to steam undisturbed for 5 minutes before serving.
    5. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds (if using).

Comments, questions and tips

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Comments (4)

tomburn's picture
5

Cooked this on a spring evening in Canberra, and it hit the spot. Look forward to introducing some Aussies to it in the coming weeks - perhaps to mark a unlikely but glorious England victory in the Rugby World Cup?

winstonchurchill's picture
5

I can attest that this is the best recipe for Lamb Biriyani I can see on this page.

I jest. I have personally sampled this dish, and I can confirm that it is excellent. And I should know, I was voted Greatest Briton in 2002.

So, follow muthahuffa's recipe and make a wonderful Biriyani. As I said on June 4, 1940:

"We shall eat it on the beaches, we shall eat it on the landing grounds, we shall eat it in the fields and in the streets, we shall eat it in the hills; we shall never stop eating biriyani.

"Until we get full. And then we might wait a bit before pudding."

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