Tonight's dinner was a very easy Lamb and Cashew Biryani - one could not fault the flavour. My favourite part of this recipe - the recipe calls for Indian curry paste so the Biryani could have been what ever flavour paste you had on hand or fancied. We used Tikka Masala Paste and while it was mild it was very enjoyable.
Although I did add extra vegetables to bulk it out it was a very and I mean very filling dish. Topped with some greek yoghurt and fresh coriander this was a yummy mid week dinner.
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Lamb and Cashew Biryani
Serves: 6
ProPoints per Serve: 9
1 tablespoon olive oil
1 medium brown onion, thinly sliced
400g lamb steaks, sliced
1/3 cup Indian mild curry paste
1 cup basmati rice
2 1/2 cups chicken stock
1 cinnamon stick
1/4 cup sultanas
75g baby spinach
300 grams frozen vegetable mix (carrots, brocolli and green beans)
1/2 cup no-fat plain Greek-style yoghurt
1/4 cup cashew nuts, toasted, roughly chopped
2 tablespoons small fresh coriander leaves, roughly chopped
Heat oil in a large saucepan over medium heat. Add onion. Cook for 10 minutes or until light golden.
Add lamb. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.
Add rice. Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until rice is just tender.
Stir in spinach and vegetable mix. Cook for 2 minutes or until vegetables are tender.
Serve biryani with yoghurt, nuts and topped with coriander.
(click here for a printable version of this recipe)
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