LAMB BIRYANI

gluten free

Biryani is traditionally a lamb dish but it needn’t be – try a vegetable or chicken version of your own. Serve a Naan beard alongside. (Try our recipe.)

 

Serves 2-3

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • Knob of butter
  • 2 garlic clove, finely chopped (or use a garlic press)
  • 500g (1 lb) lean lamb, cubed
  • 2 tablespoons mild curry paste
  • 150 ml (¼ pint) natural yogurt
  • 1 teaspoon ground turmeric
  • 180g (6 oz) long grain rice
  • seasoning

Method

  1. Heat the oil in a saucepan and fry the onion, garlic and lamb for 5 minutes until lightly browned. Stir in the curry paste and yogurt, season to taste, cover with a lid and simmer gently for 30 minutes.
  2. Meanwhile, boil 600ml (1 pint) of water in a large saucepan. Wash the rice well and add to the pan with the turmeric and a teaspoon of salt. Cook without stirring for 15 – 20 minutes until the rice is just tender.
  3. Preheat the oven to 180C,350F, Gas 4. Generously butter a casserole dish and spoon in half the rice. Arrange the lamb curry on top and finish with a layer of the remaining rice. Cover with foil and bake for 30 minutes.
  4. Divide equally into bowls and serve.
NAAN BREAD