Lamb biryani with vegetable curry
TM6

Lamb biryani with vegetable curry

4.5 (23 ratings)

Ingredients

Biryani

  • 300 g basmati rice, rinsed and drained
  • 2 dried bay leaves
  • 40 g extra virgin olive oil, plus an extra 2 tsp
  • 2 tsp sea salt
  • 40 g extra virgin olive oil
  • 450 g brown onions, cut into wedges (3-4 cm)
  • 6 garlic cloves
  • 1 fresh green chilli, cut into pieces, deseeded
  • 5 cm piece fresh ginger, peeled, cut into pieces
  • 3 green cardamom pods
  • 3 whole cloves
  • ½ cinnamon quill, broken into halves
  • 3 tsp ground cumin
  • 1 ¼ tbsp ground coriander
  • 1 pinch ground nutmeg
  • 2 ¼ tsp ground turmeric
  • ¾ tsp Kashmiri chilli powder
  • 50 g natural yoghurt
  • 150 g tomatoes, cut into pieces
  • 600 g boneless lamb leg steaks, cut into cubes (3 - 4 cm)
  • 550 g water

Vegetable Curry

  • 20 g extra virgin olive oil
  • 15 fresh curry leaves
  • ½ tsp black mustard seeds
  • 270 g water
  • 300 g potatoes, cut into cubes (1- 2 cm)
  • 250 g canned chopped tomatoes
  • ½ tsp sea salt
  • 1 tsp garam masala
  • 500 g mixed vegetables of choice (see Tips)
  • 2 pinches saffron threads
  • 2 tbsp milk
  • ½ bunch fresh coriander, leaves only, to garnish

Nutrition
per 1 portion
Calories
2790.5 kJ / 666.9 kcal
Protein
28.7 g
Carbohydrates
74.8 g
Fat
28.5 g
Saturated Fat
8.6 g
Fibre
9.3 g
Sodium
1051.9 mg

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