Name: Lamb biryani
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Yield: 6
Ingredients: 1 tbsp oil; 4 onions, sliced; 750g boneless leg of lamb, cubed; 4 cloves garlic, crushed; 1.5 tsp fresh ginger, peeled and grated; 1 stick cinnamon; 3 cardamom pods; 8 cloves; 8 black peppercorns; 1 tbsp chilli powder; 1 tbsp ground coriander; 1 x 150g tub low-fat natural yogurt; half tsp saffron, soaked in 3 tbsp boiling water; 450g basmati rice, cooked according to pack instructions

A great Asian dish, ideal for entertaining and special occasions.

Serves

Prep

20 minutes

Cook

1 hour 15 minutes

Each 394g serving contains (excludes serving suggestion)

KCal

538

Carbs

69.3g

Fibre

3.9g

Protein

34.1g

Fat

12.9g

Saturates

4.9g

Sugars

7.9g

Salt

0.5g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 tbsp oil

4 onions, sliced

750g boneless leg of lamb, cubed

4 cloves garlic, crushed

1.5 tsp fresh ginger, peeled and grated

1 stick cinnamon

3 cardamom pods

8 cloves

8 black peppercorns

1 tbsp chilli powder

1 tbsp ground coriander

1 x 150g tub low-fat natural yogurt

half tsp saffron, soaked in 3 tbsp boiling water

450g basmati rice, cooked according to pack instructions

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Method

Step 1

Heat the oil in a large pan, add the onion and fry for 3-4 minutes until lightly golden. Remove ¼ of the onion and set aside.

Step 2

Add the lamb, garlic, ginger, cinnamon stick, cardamom, cloves and peppercorns to the pan and fry for 8-10 minutes until the lamb is lightly browned all over.

Step 3

Stir the chilli powder and ground coriander into 2 bsps boiling water, then pour into the pan. Cover the pan and cook the meat over a low heat. Cook for 40-45 minutes until the meat is tender.

Step 4

Preheat the oven to 150ºC/gas 2. Add the yogurt to the pan and stir. Meanwhile, place the reserved onion in a pan and continue to fry for 5-6 minutes until dark brown.

Step 5

Place ⅓ of the rice into the base of a heavy casserole dish, drizzle over a little of the saffron mixture. Layer over half of the meat mixture and cover with another ⅓ of the rice and sprinkle with a little saffron mixture. Repeat, finishing with a layer of rice and drizzling with saffron. Press down lightly. Place the onion on top.

Step 6

Cover the pan with a tight fitting lid and cook for 10 minutes. Remove from the oven, sprinkle with fresh coriander and serve.

Recipe tips

You could use chicken or pork for this dish.
For a vegetarian version, add a selection of chopped vegetables such as peppers, aubergines and mushrooms in place of lamb. They will only need 5 minutes to cook before adding to the rice.
Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping hot throughout. Eat immediately and discard any leftovers.

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Lamb biryani