Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 12/09/2024. See terms.
Join now
Photo of Lamb and eggplant biryani by WW

Lamb and eggplant biryani

14
Points®
Total Time
50 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Coriander raita. Combine ¾ cup (200g) reduced-fat natural yoghurt with 1⁄3 cup finely chopped fresh coriander leaves.TIP: You can use lean lamb leg steaks instead of fillets.

You might like

You might like