Lamb biryani in a pot

Lamb biryani

Name: Lamb biryani
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 400g lamb neck cut into small cubes; 4 garlic cloves grated; 1 tbsp finely grated ginger; 1 tbsp sunflower oil; 1 large onion chopped; 1 tbsp cumin seeds; 1 tbsp nigella seeds; 1 tbsp Madras spice paste; 200g basmati rice rinsed well; 8 curry leaves; 400ml good-quality lamb or chicken stock; 100g paneer chopped; 200g spinach cooked and water squeezed out; chopped coriander; sliced green chillies; plain yogurt

Tom Kerridge

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Serves 6

Easy

Prep: 10 mins

Cook: 50 mins

Plus at least 2 hrs marinating and resting

A star rating of 4.5 out of 5.156 ratingsRate

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Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

400g lamb neck

cut into small cubes
4 garlic cloves

grated
1 tbsp finely grated ginger
1 tbsp sunflower oil
1 large onion

chopped
1 tbsp cumin seeds
1 tbsp nigella seeds
1 tbsp Madras spice paste
200g basmati rice

rinsed well
8 curry leaves
400ml good-quality lamb or chicken stock
100g paneer

chopped
200g spinach

cooked and water squeezed out

To serve

chopped coriander
sliced green chillies
plain yogurt

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Nutrition: Per serving

kcal394
fat19g
saturates8g
carbs31g
sugars3g

low
fibre2g
protein23g

high
salt0.6g

Method

step 1

Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
step 2

Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
step 3

Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

Recipe from Good Food magazine, January 2018

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A star rating of 4.5 out of 5.156 ratings

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