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Ingredients
1½ tbsp Essential Sunflower Oil
1 onion, halved and finely sliced
360g pack The Spice Tailor Delhi Biryani kit
260g pack Essential British Diced Lamb Shoulder
15g Essential Salted Butter, chilled and finely chopped
Method
Preheat the oven to 180oC, gas mark 4. Heat 1 tbsp oil in
a large frying pan over a medium-high heat. Fry the onion
with a pinch of salt, stirring regularly, for about 15 minutes,
until crisp and golden.
Meanwhile, in a small, lidded casserole dish or saucepan,
heat 1⁄2 tbsp oil over a medium-high heat. Fry the spices
from the biryani kit for 20 seconds, add the lamb and fry for
1-2 minutes to seal, ensuring all the cut surfaces of the meat
are well browned. Add the sauce from the kit and 3 tbsp
water. Stir and simmer gently over a medium heat for about
10 minutes, until the meat is coated in a creamy sauce.
Massage the rice packet from the kit to break up any
clumps, then layer the rice evenly over the lamb. Sprinkle
over the crispy onions and chopped butter, then cover
the pan with a lid and transfer to the oven for 20 minutes.
Cook’s tip
Spinach raita is lovely alongside this dish. To make it, toast 1 tsp cumin seeds in a frying pan. Add a bag of spinach and stir until wilted, squeeze out the excess water then stir through some natural yogurt with a pinch of salt.
And to drink...
Enjoy this curry with a glass of Cornish-brewed St Austell Korev Lager (50cl). It has a fresh, crisp taste with herbal and honey aromas.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,938kJ/ 705kcals
Fat
45g
Saturated Fat
17g
Carbohydrates
46g
Sugars
6.6g
Fibre
4g
Protein
28g
Salt
1.1g
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