Lamb & apricot biryani

Name: Lamb & apricot biryani
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 330 g essential Waitrose British Diced Lamb Shoulder; 1 onion, thinly sliced; 225 g essential Waitrose Basmati Rice; ¼ g ground turmeric; 2 tbsp Patak’s Korma Spice Paste; 350 g Waitrose Diced Butternut & Sweet Potato; 500 ml hot lamb stock; 75 g dried apricots, diced; 2 tbsp flaked almonds; 2 tbsp coriander; 1 Patak’s Plain Mini Pappadums, to serve

Made in one pot to serve straight from oven to table, use curry paste to add depth of flavour and to save you time.

4.5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

1 tbsp sunflower oil
330g essential Waitrose British Diced Lamb Shoulder
1 onion, thinly sliced
225g essential Waitrose Basmati Rice
¼g ground turmeric
2 tbsp Patak’s Korma Spice Paste
350g Waitrose Diced Butternut & Sweet Potato
500ml hot lamb stock
75g dried apricots, diced
2 tbsp flaked almonds
2 tbsp coriander
1 Patak’s Plain Mini Pappadums, to serve

Method

Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large, flameproof casserole and cook the lamb and onion for 5 minutes until browned. Stir in the rice and turmeric and cook for 30 seconds, then add the curry paste, butternut squash, sweet potato, stock and apricots.
Cover the dish and bake for 30–35 minutes until the rice is tender and the stock absorbed.
Meanwhile, sprinkle the almonds into a frying pan and toast for 2–3 minutes until lightly browned. Fluff up the rice with a fork and scatter over the almonds and coriander. Serve with pappadums on the side.