Lamb Biryani

Name: Lamb Biryani
Ingredients: 1 lb boneless lamb shoulder, cubed; 1/4 cup korma paste; 1 tbsp minced ginger; 3 tbsp oil; 2 medium onions, thinly sliced; 1/2 cup golden raisins; 1 clove garlic, thinly sliced; 2 pkg (9 oz each) microwave long-grain rice; 1/2 cup sliced almonds, toasted; 2 None hard-boiled eggs, peeled and chopped; None None Chopped cilantro, to garnish; None None Mango chutney and naan breads, to serve (optional)

12 ingredients

5 steps

Ingredients

1 lb boneless lamb shoulder, cubed
1/4 cup korma paste
1 tbsp minced ginger
3 tbsp oil
2 medium onions, thinly sliced
1/2 cup golden raisins
1 clove garlic, thinly sliced
2 pkg (9 oz each) microwave long-grain rice
1/2 cup sliced almonds, toasted
2 None hard-boiled eggs, peeled and chopped
None None Chopped cilantro, to garnish
None None Mango chutney and naan breads, to serve (optional)

Directions

1

Place the lamb, korma paste and ginger in a bowl; stir to coat the lamb evenly.
2

Heat the oil in a large skillet on low heat. Cook the onions for 8-10 mins, stirring, until golden and softened. Add the raisins and garlic; cook for a further 2-3 mins until the raisins are plump. Transfer the mixture to a medium bowl.
3

Add the lamb mixture to the pan; cook on medium heat for 5-6 mins until the meat is golden and cooked through. Transfer to a plate.
4

Add the rice to the pan; stir to coat in the pan juices. Spoon the lamb and onion mixture on top of the rice. Sprinkle with the almonds and 1/4 cup water. Cover with a tight-fitting lid. Cook on low heat for 8-10 mins until the rice is tender.
5

Add the hard-boiled eggs to the curry; gently toss together, taking care not to break up the eggs. Transfer to a warmed serving dish; garnish with cilantro. Serve with mango chutney and naan breads, if desired.

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