Lamb Biryani
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Lamb Biryani

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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.
<b>Prep:</b> 1 hour  Prep: 1 hour
<b>Cook:</b> 2 hours  Cook: 2 hours
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 500g Quality Mark diced lamb shoulder
  • 1/4 cup plain, unsweetened yoghurt
  • 1 clove garlic, crushed
  • 1 green chilli, deseeded and finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon dried chilli flakes 
  • or 1/4 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 2 medium onions, finely sliced
  • 1 cup beef stock
  • 6 baby potatoes, scrubbed
  • 3/4 cup white or brown basmati rice, washed and cooked
  • 25g butter
  • 2 tablespoons shredded almonds
  • 2 tablespoons sultanas or raisins



In a large ceramic bowl, place the yoghurt, garlic, chilli and spices and stir to combine. Add the diced lamb and toss to coat in the mixture. Cover and set aside in a cool place to marinate for about 1 hour. 

Preheat the oven to 170°C.

Place a frying pan over low heat, add the oil and gently heat. Add the sliced onion and cook until golden, about 10 minutes. Transfer to a bowl and set aside. Increase the heat to medium-high, add the lamb in batches and brown on both sides, transferring to a casserole dish as you go. Add the remaining marinade and cook for 20 seconds. Add the beef stock, bring up to the boil, then place in the casserole dish with the lamb and half of the cooked onion. Add the potatoes and season with salt. Cover and place in the oven to cook for 2 hours.

Remove from the oven and stir though half of the cooked rice. Sprinkle the remaining rice on top - return to the oven to heat the rice, if cooking rice ahead of time.

To serve

Melt the butter in a small frying pan and add the almonds and sultanas. Cook, stirring with a wooden spoon until golden. Add the remaining cooked onion and stir to heat. Scatter over the lamb and rice.
Serve lamb biryani with steamed green beans and a green yoghurt sauce, see tips.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 482g 
Energy kJ (kcal) 2471 (590)
Protein (g) 32.9
Fat (g) 26.2
Saturated (g) 8.4
Carbohydrate (g) 53.1
Sugars (g) 10
Sodium (mg) 267
Fibre (g) 4.8
Iron (mg) 3.7
Zinc (mg) 6.3.
Vitamin B12 (ug) 2.4
Vitamin D (ug) 0.5
Selenium (ug) 11.6
This recipe has not been seasoned with salt, doing so will increase the sodium per serve. 
  • Rice can be cooked ahead of time and left to drain in a sieve. Cover and place in the fridge.
  • Green yoghurt sauce – in a food processor, place 1 cup well-packed mixed greens, such as mint, rocket, parsley, watercress, sliced spring onion. Add 1/2 cup plain, unsweetened yoghurt and season. Process until smooth, adding a squeeze of lime or lemon juice and salt.
  • Choose diced lamb with very little fat, or remove if necessary.
  • Add a pinch of NZ saffron in with the rice whilst cooking for extra flavour and subtle colour.

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