- Lamb & Butternut Squash Biryani.jpg (57.4 KiB) Viewed 1288 times
Takes: 35 minutes (plus standing time)
Serves: 2
No nutritional information available.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- ½ small aubergine, cut into 2cm chunks
- 1 garlic clove, crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- 1 cinnamon stick
- 125g basmati rice
- 150g butternut squash, cut into 1½cm chunks
- 250ml hot chicken or lamb stock
- 200g lamb rump steaks or lamb leg steaks, if preferred
Method
1. Heat half of the oil in a saucepan over a high heat. Cook the onion for 3 - 4 minutes, stirring, until softened. Add the aubergine and cook for 5 minutes, stirring occasionally, until browned. Add the garlic, spices, cinnamon stick and rice and cook for 1 minute, stirring, until fragrant.
2. Add the squash and stock and stir well. Bring to the boil, then reduce the heat and simmer, covered, for 15 minutes or until the liquid is absorbed and the squash and rice are tender.
3. Meanwhile, heat a griddle or frying pan over a medium - high heat until hot. Rub the remaining oil over the lamb steaks and cook for 4 minutes on each side, or until cooked to your liking. Remove from the heat and leave to stand for 5 minutes. Slice diagonally, reserving any meat juices.
4. Top the rice mixture with the lamb and drizzle over any reserved meat juices. Garnish with freshly chopped coriander and serve with plain yogurt, if liked.
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