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Angels On The Park Nursery - Meal Plan Lamb Biriyani

Angels in the Park • Nov 25, 2019

Lamb Biriyani

Ingredients

400g neck lamb, cubed

4 grated garlic cloves

1 tbsp. finely grated ginger

1 chopped onion

1 tbsp. cumin seeds

1 tbsp. mustard seeds

1 tbsp. balti curry paste

8 curry leaces

200g basmati rice

200g spinach, cooked and the water squeezed out

400ml vegetable stock

Method

Toss the lamb in a bowl with garlic and ginger and leave to marinate overnight.
Heat the oil in a large pan and fry the lamb for five to ten mins until starting to brown.
Add the onion, cumin seeds and mustard seeds and cook for five mins until starting to soften.
Stir in the curry paste and then cook for another minute.
Scatter in the rice and curry leaves and then pour in the stock and bring to the boil.
Stir in the spinach and then cover the dish with some foil really tightly. Cook in the oven for 2 mins and then leave to stand, still covered for another 10 mins.

We also provide a halal version of this dish.

Children who are not permitted lamb will have their dish prepared with mixed vegetables.

Share this recipe with other parents!

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