No Chop Double Lamb & Jewelled Veggie Biryani
with Yoghurt and Tamarind Chutney
- Soy
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Spice up dinnertime with this fragrant one-pot wonder! Packed with tender lamb, vibrant veggies and aromatic spices, this dish is a feast for the senses. Topped with creamy yoghurt and bursting with sweet currants, every bite is a perfect balance of flavours. Easy to make and even easier to love - get ready for biryani night done right!
Ingredients
1 sachet
Vegetable Stock Powder
500 g
Lamb Mince
1 packet
Bengal Curry Paste
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 sachet
Coriander
1 packet
Soffritto Mix
1
Tamarind Chutney
(Contains: Soy)
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• Heat a large frying pan over high heat.
• Cook lamb mince (no need for oil!), breaking up with a spoon, until just
browned, 3-4 minutes.
• Add soffritto and cook, stirring, until softened, 4-5 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild. Add Bengal curry paste and Mumbai spice blend and cook, stirring until fragrant, 1 minute.
• Add basmati rice and currants to the frying pan and stir to coat. Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and vegetable stock powder, stir then bring to boil. • Cover with a lid (or foil) and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 15 minutes. • Season with a pinch of salt.
• Divide one-pot lamb and veggie jewelled biryani between bowls. • Dollop with natural yoghurt and tear over coriander to serve. Enjoy!
