One Pan Lamb Biryani

September 13, 2021

This deliciously spiced, slightly sweet and beautifully coloured dish is oh so satisfying! This one pan biryani utilizes a couple of our fragrant oils and one of our beautiful flours of your choice for texture and body.

This Biryani is:

Gluten Free
Dairy free if you choose an alternative yoghurt
Low GI for slow release energy
Rich in micronutrients

You'll need:

500 grams of lamb mince
3-4 garlic cloves - crushed
2 tbs grated fresh ginger
1 1/2 cups cooked of basmati rice
4 tbs of hazelnut oil
2 tbs sunflower oil
1/4 cup of walnut/pecan flour (Any Pepo nut or seed flour will do)
1 brown onion finely chopped
2 tbs madras curry paste (or make your own)
half cup of sultanas
2 cups of chicken stock
150 gms kale and spinach leaves
1/2 cup of cashews chopped
2 fresh long green chilli thinly sliced
1/3 cup of fresh coriander leaves
Plain Yoghurt of your choice, to serve

Method:

Combine sultanas and hazelnut oil in a bowl and make sure they are all coated well. Set aside
Combine lamb, garlic, ginger in a bowl mixing well with your fingers. Heat sunflower oil in large pan and cook lamb over high heat breaking up lumps with wooden spoon for 6-8 minutes or until nicely brown.
Add onion and cook stirring for approx 4-5 minutes. Add curry paste and cooked rice, continue cooking for 1 minute. Stir sultanas and remaining hazelnut oil and add stock and bring to boil
Reduce heat, add pecan flour and simmer covered for 15 minutes. Remove from heat and stir in kale and spinach. Stand and cover for 5 minutes. Season to taste and serve topped with cashews, chilli, coriander and yoghurt.

Enjoy with a glass of High Country White Wine!