Lamb Biryani

Prep Time
5 Minutes
Cook Time
25 Minutes
Ingredients
12
Servings
6 (as appetiser)
A simple biryani dish of spicy lamb and rice baked with tomatoes and peas.
Ingredients
  • 2 tablespoons oil or 50g (2oz) butter

  • 1 onion, sliced

  • 1 teaspoon Fennel Seeds

  • 1 Cinnamon Sticks , snapped in half

  • 2 Whole Cloves

  • 450 gram (1 pound) lamb leg steak, diced

  • 2 tablespoons Medium Curry Powder

  • 400 gram tin chopped tomatoes

  • 150 millilitre (¼ pint) water

  • 175 gram (6 ounce) basmati rice, rinsed

  • 100 gram (4 ounce) frozen peas

  • Sea Salt, to season

Key Products
Fennel Seeds

Product Information

£ 1.98/unit,28g
Cinnamon Sticks

Product Information

£ 1.69/unit,13g
Schwartz product packaging

Product Information

£ 2.83/unit,22g
Medium Curry Powder

Product Information

£ 1.99/unit,90g

Instructions

  • 1 Heat the oil or butter in a deep frying pan and gently fry the onion for 3-4 minutes until softened, add the Fennel Seed, Cinnamon Stick, and Cloves and fry for a further 30 seconds.
  • 2 Add the lamb steak and sprinkle in the Curry powder. Cook over a medium heat for 4-5 minutes, or until the lamb is browned.
  • 3 Stir in the rest of the ingredients and bring to the boil. Season with Salt.
  • 4 Cover the pan and cook on a medium heat for 15-20 minutes, or until the rice is al dente and the liquid has been absorbed. Give the rice a quick stir occasionally whilst cooking, but remember to replace the lid.
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