Lamb Biryani

Heat the olive oil in a deep medium frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Add the Jasmine rice and cook, stirring, to toast and coat well in the paste. Combine the beef stock cube and hot water together in a small bowl or jug, then add it to the pan and bring the mixture to the boil. Cover and reduce the heat to a medium-low temperature. Simmer the biriyani, stirring a few times, for 25 minutes or until the stock is absorbed and the rice is tender.

Meanwhile, season the lamb leg steaks with salt and pepper. Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the seasoned lamb leg steaks and cook for 2 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Rest the lamb until the rice is tender, then cut the lamb into 5 mm thick slices.

When the rice is tender, remove the lid and stir through the currants, coriander and lamb slices. Cook for 1-2 minutes or until the lamb is heated through.