Beef Easy Main Asian

Gluten-free lamb biryani

Name: Lamb biryani (gluten-free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes, /indian
Ingredients: 1 tablespoon sunflower oil; 6 lamb fillets (500g total), cut in 2cm cubes; 2 onions, thickly sliced; 20 fresh curry leaves*; 3 tablespoons (1/4 cup) gluten-free korma curry paste*; 1 cup (200g) basmati rice; 3 cups (750ml) gluten-free vegetable stock; 2 tablespoons currants; Coriander leaves, to garnish; Mango chutney & gluten-free pappadams*, to serve

1 rating

10m

30m

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A delicious one-pot wonder, biryani can be served on its own or as part of a banquet.

1 tablespoon sunflower oil
6 lamb fillets (500g total), cut in 2cm cubes
2 onions, thickly sliced
20 fresh curry leaves*
3 tablespoons (1/4 cup) gluten-free korma curry paste*
1 cup (200g) basmati rice
3 cups (750ml) gluten-free vegetable stock
2 tablespoons currants
Coriander leaves, to garnish
Mango chutney & gluten-free pappadams*, to serve

Method

1.

Heat half the oil in a large heavy-based pan or casserole on high heat. Cook lamb for 3-4 minutes until just cooked. Transfer to a bowl.
2.

Heat remaining oil over medium heat. Cook onion and curry leaves, stirring, for 3-4 minutes until onion is softened. Add paste and stir for 1 minute. Add rice, stirring to coat in paste, then add stock and currants. Bring to a boil, then simmer on low heat for 12-15 minutes, stirring often, until rice is tender.
3.

Stir in lamb and heat for 2 minutes. Serve with coriander, chutney and pappadams, if desired.