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Lamb and eggplant biryani
Lamb and eggplant biryani
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
30-minute lamb and eggplant biryani for quick school-night dinners.
Ingredients:
  • 80g (1/3 cup) korma curry paste, plus 1 tbs, extra
  • 20.00 ml natural yoghurt, plus extra, to serve
  • 500g lamb leg steaks
  • 36.80 gm vegetable oil
  • 1 brown onion, sliced
  • 1 eggplant, cut into 2cm pieces
  • 250g (1 1/4 cups) brown basmati rice
  • 500ml (2 cups) vegetable liquid stock, warmed
  • 400g can chickpeas, rinsed, drained
  • 200g green beans, blanched, cut into thirds
  • Roasted cashews, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a bowl, mix the additional tablespoon of curry paste with the yogurt. Add the lamb and toss to coat evenly. Set aside.
  • In a large frying pan over medium-high heat, warm 1 1/2 tablespoons of oil. Sauté the onion and eggplant until lightly caramelized, about 5 minutes. Add the rice, curry paste, stock, and chickpeas. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked and liquid is absorbed. Let it sit covered off the heat for 5 minutes before serving.
  • In another frying pan, warm the 2 tsp of oil over medium heat. Sear the lamb for 2-3 minutes on each side until golden and cooked to your preference. Place on a plate, cover with foil, and let it rest for 5 minutes before slicing.
  • Fluff the rice mixture with a fork, then stir in the beans and lamb. Divide the mixture among serving plates and top with extra yogurt, cashews, and coriander.

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