Lamb Biryani

When you want a curry, you usually reach for the takeaway menu – but by using your halogen oven you can knock together a healthy lamb Biryani in no time at all. Best served with pilau rice and naan bread.

In addition to a Halogen oven, you will need…

  • Large wok
  • Casserole dish (or other oven-proof dish, must fit in the halogen oven)
  • Pan

Ingredients (serves 4)…

  • 450g (1 lb) of lean lamb
  • 350ml fat-free Greek yoghurt
  • 250g of basmati rice
  • 150ml lamb stock
  • 4 tomatoes
  • 2-3 teaspoons of curry powder
  • 2 garlic cloves
  • 1 red onion
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cardamon
  • ½ teaspoon of ground cloves
  • 1 chilli
  • Spray oil

Preparation…


Cut lamb into cubes
Dice the red onion and tomatoes, chop the chilli and crush the garlic cloves

Method…
Heat the wok over a medium to high heat and add a spray of oil, heat until oil is hot then add the lamb, onion and garlic and cook until lamb begins to brown and onion starts to soften.

Add the ground spices and cook for a further couple of minutes before adding the stock, tomatoes and yoghurt. Mix well and gently cook on a low heat for 10 minutes.

While the lamb curry is simmering, cook the rice by adding 1 ½ parts boiling water to the rice in the pan before bringing back to the boil. Then lower the heat and leave to simmer for a couple of minutes before placing a lid on the pan and removing from the heat. Leave to stand for about 15 minutes then fluff using a fork.

Place a layer of the rice in the casserole dish, then place a layer of the lamb curry on top. Then add another layer of rice, another layer of curry and so on until the rice and mixture are all used up.

Cover the casserole dish with foil and place on a low rack in the halogen oven and cook for 15-20 minutes at 180°C.

Remove from cooker and serve.

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