Lamb and eggplant biryani
11
Points®
Total time: 50 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A couple of spoons of vindaloo paste warms up this traditional Indian rice dish. But mild mouths needn't worry – the mint leaves calm the spice
Ingredients
Lamb fillet (tenderloin), raw
320 g, fat timmed, cut into 3cm peices (buy 400g)
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s)
Indian curry paste
2 tbs
Basmati rice
1 cup(s), (200g)
Vegetable stock
2 cup(s), (500ml)
Dried apricots
¼ cup(s), (35g)
Raisins
2 tbs
Eggplant
1 medium, cut into 2cm pieces
Broccoli
300 g, cut into small florets
Fresh mint
¼ cup(s)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook lamb, turning, for 3–5 minutes or until browned. Add onion and cook, stirring, for 5 minutes or until softened.
2
Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant. Add rice and stir to coat. Add stock, apricots, raisins and eggplant and bring to the boil. Reduce heat and cook, covered, for 12–15 minutes or until rice is tender and liquid is absorbed. Add broccoli. Remove from heat and set aside, covered, for 5 minutes. Uncover and stir to separate the rice.
3
Serve biryani topped with mint.
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