Skinny lamb biryani 2016

Skinny lamb biryani

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Satisfy your curry cravings with this clever low-calorie rice dish. The lamb is stir-fried and the 'rice' is a cauliflower pilau creation

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal424
fat20g
saturates19g
carbs26g
sugars19g
fibre8g
protein30g
salt0.2g
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Ingredients

For the cauliflower pilau

For the spicy lamb

Method

  • STEP 1

    Put the cauliflower in a food processor and pulse until it is reduced to rice-sized pieces. Tip into a large bowl and stir in the turmeric, cardamom, fennel seeds, black onion seeds and some seasoning. Cover with cling film, pierce and set aside.

  • STEP 2

    For the spicy lamb, heat the oil in a non-stick wok and fry the onion and ginger for 10 mins until soft and golden. Add the chilli and garlic, and cook for 1 min more. 

  • STEP 3

    Stir in the cumin and coriander, cook briefly, then toss in the lamb and stir-fry for 1-2 mins until pale brown. Add the tomatoes and the bouillon, and cook for 2 mins - you are aiming for a thick sauce and really tender lamb that is still a little pink and juicy.

  • STEP 4

    Meanwhile, put the cauliflower in the microwave and cook on high for 3 mins. Tip out onto serving plates, dot the lamb and sauce in patches over the rice, then scatter with the almonds, pomegranate seeds and mint leaves to serve.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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