Lamb biryani

Lamb biryani
Serves: 3-4
  • 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
  1. 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.
  2. Remove half the onions and set aside. Cook the remainder over a low heat until they are golden and crispy. Drain on kitchen paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


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