Lamb Biriyani – A #SimplyHygge Recipe – Celery and CupcakesCourse: Uncategorized
Served with a variety of tasty side dishes, a baked casserole of basmati rice and tender lamb flavoured with a fragrant Indian curry paste is delicious.
450g/1lb lamb shoulder or leg steaks, cut into 2.5cm/1inch cubes
30ml/2tbsp rapeseed or vegetable oil
2 medium onions, peeled and finely chopped
1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped or grated (frozen will do too)
30ml-60ml/2- 4tbsp curry paste or powder of your choice
600ml/1pint good, hot lamb stock
Salt and freshly milled black pepper
150g/5oz frozen spinach
Large bunch freshly chopped coriander
500g/1lb 2oz cooked basmati rice
Lime/lemon wedges, to garnish
Extra freshly chopped coriander, to garnish
- Preheat the oven to 180°C (Gas Mark 4).
- In two different pans, heat 15ml/1tbsp oil and cook the lamb, half of the onions, garlic, and ginger in one pan and the remaining onions, garlic, and ginger in the other. Reduce the heat to low and simmer for 6-8 minutes, or until the beef has browned and the onion mixture has softened.
- To unleash the flavours, add equal amounts of curry paste or powder to each plate, according to your choice, and cook for 1-2 minutes. Toss the lamb mixture in the pan with the lamb supply. Increase the heat to high and bring to a boil. Remove from the heat, season with salt and pepper, and stir in half of the coriander.
- Combine the spinach with the onion and garlic mixture in the second pan. Heat before the spinach thaws, stirring regularly. Remove from the heat, season with salt and pepper to taste, and stir in the remaining coriander.
- In a 600ml/1pint thinly greased rectangular ovenproof bowl, spoon half the lamb mixture (including half the stock), half the spinach mixture, and half the rice. Repeat the method, ending with the rice.
- Cook for 20-25 minutes in the oven, covered with foil.
- Serve with a cucumber raita and mango chutney and naan or pita bread.
- This recipe may also be used for cooked roast lamb. Cooking times are the same.