Lamb Biryani
with Sweet Currants & Greek Yoghurt- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Soy
- Milk
We’re so excited to bring you this fragrant curry blend from Island Curries. Curry on rice is all well and good, but when the rice itself is cooked with the curry paste? Now that’s magical. Studded with sweet rich currants, fresh parsley and tender lamb, this is lamb curry as you’ve never experienced it before.
Ingredients
½
brown onion
1
carrot
2 tbs
Curry Paste
¾ cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 cube
beef stock
2 steak
Butterflied Lamb Leg
2 tbs
currants
(May be present: Wheat, Gluten, Soy, Milk.)
⅓ bunch
parsley
1 tub
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
2 tsp
olive oil
1.5 cup
hot water
Utensils
Cooking Steps
To prepare the ingredients, finely slice the brown onion. Peel the carrot and cut it into 5 mm thick discs. Roughly chop the parsley. Rinse the Jasmine rice well.
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 onion is 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 paste. Add the hot water and beef stock cube to the pan and bring to the boil. Cover and reduce the heat to medium-low. Simmer for 15 minutes or until the liquid is absorbed and rice is tender. Add a little extra water if the liquid is absorbed before 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 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 until the rice is cooked, then cut the lamb into 5mm thick slices.
When the rice is tender, remove the lid and stir through the currants, parsley and lamb slices. Cook for 1-2 minutes or until the lamb is heated through.
Divide biryani between bowls and serve with a dollop of Greek yoghurt.
