Lamb and eggplant biryani

SERVES 4 // PREP 20 MINS // COOK 10 MINS INGREDIENTS

80g (1/3 cup) korma curry paste, plus 1 tbs, extra 1 tablespoon natural yoghurt, plus extra, to serve 500g lamb leg steaks tablespoons vegetable oil 1 brown onion, sliced 1 eggplant, cut into 2cm pieces 250g (1 1/4 cups) brown basmati rice 500ml (2 cups) Massel 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

METHOD Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Miranda Payne

RECIPE PICTURE

Guy Bailey