Lamb and egg­plant biryani

Stanthorpe Border Post - - TASTE - Recipe by Mi­randa Payne Photo by Guy Bai­ley

serves / 4 prep / 20 min­utes cook / 10 min­utes

In­gre­di­ents

80g ( 1⁄3 cup) ko­rma curry paste, plus 1 tbsp, ex­tra

1 tbsp nat­u­ral yo­ghurt, plus ex­tra, to serve

500g lamb leg steaks

2 tbsp veg­etable oil

1 brown onion, sliced

1 egg­plant, cut into 2cm pieces

250g (1 1⁄4 cups) brown bas­mati rice

500ml (2 cups) veg­etable stock, warmed

400g can chick­peas, rinsed, drained

200g green beans, blanched, cut into thirds Roasted cashews, to serve Fresh co­rian­der sprigs, to serve

1. Com­bine the ex­tra 1 tbsp curry paste and the yo­ghurt in a bowl. Add the lamb and toss to com­bine. Set aside.

2. Heat 1 1⁄ tbsp oil in a large 2 fry­ing pan over medium-high heat. Cook the onion and egg­plant, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til lightly caramelised.

3. Stir in the rice, curry paste, stock and chick­peas. Bring to the boil. Re­duce the heat to low, cover and cook for 15 min­utes or un­til liq­uid is ab­sorbed and the rice is cooked. Re­move from the heat and set aside, cov­ered, for 5 min­utes.

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

5. Fluff the rice mix­ture with a fork. Stir in the beans and lamb. Di­vide among serv­ing plates. Top with the ex­tra yo­ghurt, cashews and co­rian­der.

TIP: This fuss-free lamb and egg­plant biryani is ready in 30 min­utes, per­fect for week­night din­ners.

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