Lamb & Eggplant Biryani

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (558.7 g)
  • Calories 837.1
  • Total Fat - 43.5 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 94.6 mg
  • Sodium - 527.9 mg
  • Total Carbohydrate - 76.1 g
  • Dietary Fiber - 6.4 g
  • Sugars - 14.3 g
  • Protein - 34.5 g
  • Calcium - 178.6 mg
  • Iron - 4.3 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 0.3 mg

Step 1

Combine the extra 1 tbs curry paste and the yoghurt in a bowl and add the lamb and toss to combine and then set aside.

Step 2

Heat 1 1/2 tbs oil in a large frying pan over medium-high heat and cook the onion and eggplant, stirring occasionally, for 5 minutes or until lightly caramelised and then stir in the rice, curry paste, stock and chickpeas and bring to the boil and then reduce the heat to low, cover and cook for 15 minutes or until liquid is absorbed and the rice is cooked.

Step 3

Remove from the heat and set aside, covered, for 5 minutes.

Step 4

Meanwhile, heat the remaining 2 tsp oil in a separate frying pan over medium heat and cook the lamb for 2-3 minutes each side or until browned and cooked to your liking and then transfer to a plate, cover with foil and set aside for 5 minutes to rest before Slicing.

Step 5

Fluff the rice mixture with a fork and stir in the beans and lamb and then Divide among serving plates and top with the extra yoghurt, cashews and coriander.

Tips & Variations


No special items needed.

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