Sometimes you need a quick and easy dinner to feed the troops, and I have the solution! This Lamb Biryani is full of flavour with tender chunks of lamb, pops of sweetness from the raisins and a delicious warming spice.
The onions smell delicious when you cook them- all the butter and spices make my kitchen smell amazing.
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Once everything is simmering, you can leave it for twenty minutes to cook and it only uses one pan for everything so there is minimal washing up.
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I hope you enjoy this recipe as much as my family does!
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One Pot Lamb Biryani
An easy one-pot meal
Ingredients
- 1/2 cup plain yoghurt
- 1/8 teaspoon cayenne pepper
- to taste salt and pepper
- 500 grams boneless lamb, diced
- 3 tablespoons butter
- 1 red onion, diced
- 1 1/2 teaspoons Moroccan seasoning
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups white rice
- 2 cups vegetable stock
- 3/4 cup water
- 1 cup frozen spinach
- 1/3 cup raisins
Instructions
In a medium bowl, combine the yogurt with the cayenne, cumin, black pepper, and salt. Stir in the lamb.In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the Moroccan seasoning, cinnamon and rice. Cook, stirring, for 1 minute.Add the lamb mixture to the pan. Stir in the stock, water, spinach and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes.
Details
Prep time: Cook time: Total time: Yield: