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Photo of Lamb biryani by WW

Lamb biryani

9
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Lamb leg steak, raw

400 g, (Buy 500g) cut into 2.5cm pieces

Brown onion

1 large, thinly sliced

Indian curry paste

1 tbs

Brown basmati rice

90 g

Chicken stock

1 cup(s), (250ml)

Cauliflower

500 g, cut into florets

Carrot(s)

2 medium, halved lengthways, thinly sliced

Green string beans

125 g, halved diagonally

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Fresh mint

¼ cup(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook lamb, turning, in batches, for 2 minutes or until browned. Transfer to a plate.
  2. Reduce heat to medium and add remaining oil. Cook onion, stirring, for 5 minutes or until light golden. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add rice and stir to coat.
  3. Pour stock over rice. Top with lamb, cauliflower, carrot and beans. Bring to the boil. Bake in oven, covered, for 30 minutes or until liquid has absorbed and rice and vegetables are tender. Serve with yoghurt and mint.

Notes

SERVING SUGGESTION: Baby spinach leaves. TIPS: You can use other types of curry paste, such as madras or rogan josh. Store any leftovers (without yoghurt and mint) in an airtight container in the fridge for up to 1 day. Reheat in the microwave.

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