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Photo of Quick lamb biryani by WW

Quick lamb biryani

6
6
6
SmartPoints® value per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Lean lamb leg steak

320 g, (buy 400g), diced, fat trimmed

Brown onion

1 medium, thinly sliced

Garlic

1 clove(s), finely chopped

Indian curry paste

40 g, gluten-free variety

Cooked basmati rice

250 g

Ground turmeric

1 tsp

Garam masala

1 tsp

Broccoli

200 g, cut into small florets

Baby spinach leaves

100 g

Lemon juice

2 tbs

Flaked almonds

5 g, toasted

Tzatziki (cucumber and yoghurt dip)

75 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Spray a large non-stick frying pan with oil and heat over high heat. Cook lamb, stirring, for 5 minutes or until browned. Add onion and cook, stirring, for 4 minutes. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant. Add rice, turmeric, garam masala and 2 tablespoons water and cook, stirring, for 3-4 minutes.
  2. Meanwhile, cook broccoli in a large saucepan of boiling water for 2-3 minutes or until bright green and just tender. Drain. Add broccoli, spinach and lemon juice to rice mixture and cook, stirring to combine, for 1 minute or until the spinach has just wilted.
  3. Sprinkle biryani with almonds and serve with tzatziki.

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