Lamb biryani
Our favourite saffron lamb curry
4
Serves
1 hr
Prep Time
2 hrs
Cook Time
Recipe author
Kathy Paterson
With a beautiful, aromatic combination of spices that infuse with the lamb and rice, we promise this curry will be your new go-to. We suggest adding a pinch of saffron to the rice whilst cooking for extra flavour and colour.
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Ingredients
500g Quality Mark lamb shoulder
i
diced
1/4 cup yoghurt
1 garlic clove
crushed
1 green chilli
deseeded and finely chopped
1 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp chilli flakes
i
2 Tbsp vegetable oil
2 onions
finely sliced
1 cup beef stock
6 baby potatoes
scrubbed
3/4 cup Basmati rice
i
cooked according to packet instructions
25g butter
2 Tbsp slivered almonds
2 Tbsp sultanas
i
Green Yoghurt Sauce
1 cup mixed greens
such as mint, rocket, parsley, watercress and spring onions
1/2 cup plain yoghurt
a squeeze lime juice
Method
To Make Dish
To Make Green Yoghurt Sauce
To Serve
1
In a large ceramic bowl, place the yoghurt, garlic, chilli and spices and stir to combine.
2
Add the diced lamb and toss to coat in the mixture.
3
Cover and set aside in a cool place to marinate for about 1 hour.
4
Preheat the oven to 170°C.
5
Place a frying pan over low heat, add the oil and gently heat.
6
Add the sliced onion and cook until golden, about 10 minutes.
7
Transfer to a bowl and set aside.
8
Increase the heat to medium-high, add the lamb in batches and brown on both sides, transferring to a casserole dish as you go.
9
Add the remaining marinade and cook for 20 seconds.
10
Add the beef stock, bring up to the boil, then place in the casserole dish with the lamb and half of the cooked onion.
11
Add the potatoes and season with salt.
12
Cover and place in the oven to cook for 2 hours.
13
Remove from the oven and stir though half of the cooked rice.
14
Sprinkle the remaining rice on top - return to the oven to heat the rice, if cooking rice ahead of time.
Nutrition Information per Serving (526g)
This nutrition analysis is based on 4 serves.
Energy
2145kJ (512 kcal)
Protein
33.2g
Total Fat
26.5g
Saturated Fat
8.6g
Carbs
32.2g
Dietary Fibre
6.3g
Sodium
312mg
Iron
3.9mg
Zinc
5.9mg
Vitamin B12
2.5µg
