Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1 1/2tablespoons madras curry paste
- 1 fresh long green chilli, thinly sliced
- 1/3 cup fresh coriander leaves
- 1tablespoons finely grated fresh ginger
- 1 brown onion, finely chopped
- 2 cup salt-reduced chicken stock
- 800grams plain Greek-style yoghurt (to serve)
- 150grams kale leaf & spinach mix
- 400grams lamb mince
- 1 cup basmati rice
- 1/3 cup sultanas
- 1/3 cup unsalted cashews, chopped
- 1tablespoons vegetable oil
- 3 cloves garlic, crushed
Nutrition per serving
3550kJ / 850Cal
3550 Kilojoules or 850 Calories
41% of daily energy intake*
Protein
40.0grams
Fat
44.8grams
Carbs
70.2grams
Sugars
24.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine lamb, garlic and ginger in a bowl. Heat oil in a large saucepan over high heat. Cook lamb, breaking up lumps with a wooden spoon, for 6-8 minutes or until browned.
Step 2 of 3
Add onion and cook, stirring, for 5 minutes or until softened. Add curry paste and rice. Cook, stirring, for 1 minute or until fragrant. Stir in sultanas and stock, and bring to the boil.
Step 3 of 3
Reduce heat and simmer, covered, for 15 minutes. Remove from heat. Stir in spinach mix. Stand, covered, for 5 minutes. Season to taste. Serve biryani topped with cashews, chilli, coriander and yoghurt.
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