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Lamb Biryani

Our Favourite Saffron Lamb Curry Recipe

4

Serves

1 hrs

Prep Time

2 hrs

Cook Time

Kathy Paterson

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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Lamb,

Dinner,

Casserole/Slow,

Dinner,

Rice,

National Lamb Day,

Ingredients

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500g Quality Mark lamb shoulder

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diced

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1/4 cup yoghurt

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1 garlic clove

crushed

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1 green chilli

deseeded and finely chopped

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1 tsp ground cumin

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1/2 tsp garam masala

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1/2 tsp ground turmeric

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1/2 tsp chilli flakes

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2 tbsp vegetable oil

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2 onions

finely sliced

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1 cup beef stock

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6 baby potatoes

scrubbed

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3/4 cup Basmati rice

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cooked according to packet instructions

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25g butter

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2 tbsp slivered almonds

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2 tbsp sultanas

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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.

More info

Nutrition Information per Serving (520g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1917 (458)kJ

Protein

26.3g

Total Fat

27.9g

Saturated Fat

4.9g

Carbs

21.4g

Sugars

19.6g

Sodium

402mg

Iron*

3.6mg

* Percentage of recommended daily intake (Aust/NZ)

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