- Lamb Biryani.jpg (111.3 KiB) Viewed 7 times
Preparation time: 10 minutes (plus marinating and resting time)
Cooking time: 50 minutes
Serves: 6
No nutritional information available.
Ingredients
- 400g lamb neck, diced 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
Method
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.
2. Heat the oil in a casserole. Fry the lamb for 5 - 10 minutes until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 minutes until starting to soften. Stir in the curry paste, then cook for 1 minute more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180°C/Fan 160°C/Gas Mark 4.
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 is well sealed. Cook in the oven for 20 minutes, then leave to stand, covered, for 10 minutes. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.
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