Angels On The Park Nursery - Meal Plan Lamb Biriyani
Angels in the Park • November 25, 2019
Lamb Biriyani
Ingredients
400g neck lamb, cubed
4 grated garlic cloves
1 tbsp. finely grated ginger
1 chopped onion
1 tbsp. cumin seeds
1 tbsp. mustard seeds
1 tbsp. balti curry paste
8 curry leaces
200g basmati rice
200g spinach, cooked and the water squeezed out
400ml vegetable stock
Method
- Toss the lamb in a bowl with garlic and ginger and leave to marinate overnight.
- Heat the oil in a large pan and fry the lamb for five to ten mins until starting to brown.
- Add the onion, cumin seeds and mustard seeds and cook for five mins until starting to soften.
- Stir in the curry paste and then cook for another minute.
- Scatter in the rice and curry leaves and then pour in the stock and bring to the boil.
- Stir in the spinach and then cover the dish with some foil really tightly. Cook in the oven for 2 mins and then leave to stand, still covered for another 10 mins.
We also provide a halal version of this dish.
Children who are not permitted lamb will have their dish prepared with mixed vegetables.
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