Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp vegetable oil
  • 2 onions
  • 2 Tbsp curry powder
  • salt & pepper
  • 500 g lamb mince
  • 2 chicken stock cubes
  • 2 Tbsp tomato paste
  • 300 g basmasti rice
  • 160 g trimmed fine green beans
  • 60 g raisins or sultanas
  • natural yogurt to serve

Instruction

  • Prepare the vegetables; peel and dice the onions, cut the green beans in half.
  • Heat the oil in a large, wide-based pan (preferably non-stick) with a matching lid.  Once hot, add the diced onion, curry powder and a pinch of salt and pepper.  Cook for 2 minutes or until starting to soften.
  • Add the lamb mince to the pan and cook for 2 minutes, breaking it up with a spoon as it cooks.
  • Crumble in the chicken stock cubes and add the tomato paste.  Cook for a further 2 minutes or until the lamb is starting to caramelise
  • Stir in the basmati rice, then add 700ml of cold water to the pan and bring to the boil.
  • Add the halved green beans and sultanas, then cover with a lid, reduce the heat to low and cook for 10 minutes or until the water is absorbed and the rice cooked (add a little water if the rice is not cooked or the mixture is too dry).
  • Once cooked, taste for seasoning, adding more salt and pepper if needed.  Serve the lamb biryani with a dollop of natural yogurt on top