Lamb biryani
Author: British Lion eggs www.egginfo.co.uk/recipes
Serves: 3-4
Ingredients
- 2tbsp vegetable oil
- 2 onions, sliced
- Salt and ground black pepper
- 5 medium eggs
- 2cm piece root ginger, grated
- 1 clove garlic, crushed
- 3 tbsp medium curry paste
- 175g-225g cold roast lamb (alt. beef, chicken or turkey)
- 225g cooked vegetables (we used cauliflower, broccoli and peas)
- 1 (200g) sachet of cooked basmati rice
- 3tbsp chopped fresh coriander
- 50g pomegranate seeds
Method
- Heat the oil in a large frying pan or wok. Add the onions and a pinch of salt, then cook over a medium heat for 6-8 mins, stirring occasionally until the onions are golden brown.
- Remove half the onions and set aside. Cook the remainder over a low heat until they are golden and crispy. Drain on kitchen paper.
- While you cook the onions, place the eggs in a small pan, cover with cold water and bring to the boil and cook for 5 mins. Drain the eggs, rinse in cold water, tapping the shells all over. When cool enough to handle, peel away the shells and set aside.
- Return the soft onions to the pan with the ginger, garlic and curry paste and cook over a medium heat, stirring for a few seconds. Add the roasted meat, vegetables and rice with 4tbsp water.
- Continue to cook, stirring frequently to mix everything together until all the ingredients are piping hot. Stir in half the coriander and season to taste.
- Transfer to a serving platter, and top with the crispy fried onions, remaining coriander and pomegranate seeds. Cut the eggs in half and place on top.
