Super Quick Lamb Biryani and Naan
with Turmeric Yoghurt and Nigella Seeds
- Milk
- Cereals containing gluten
We love good Lamb Fried Rice with Turmeric Yogurt and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Ingredients
100
Baby Spinach
50
Rogan Josh Curry Paste
1
Onion
200
Lamb Mince
75
Low Fat Natural Yoghurt
(Contains: Milk)
1
Steamed Basmati Rice
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
1
Ginger Puree
1
Nigella Seeds
½
Ground Turmeric
1
Coriander
Instructions
a) Heat a frying pan on a medium-high heat (no oil). b) Once hot, add the lamb mince and cook, breaking it up with a wooden spoon until browned, 5-6 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle. c) Meanwhile, halve, peel and chop the onion into small pieces. d) Roughly chop the coriander (stalks and all). e) Add the onion to the pan with the lamb and fry until softened, 2-3 mins.
a) Preheat the grill. b) Add the ginger puree and curry paste to the lamb and stir to coat the mince. c) Add the steamed rice and break it up with a spoon, then stir in the spinach a handful a time until wilted, 2-3 mins. d) Stir in half the coriander and cook until the rice is piping hot. e) Pop the naans under the grill until warmed through, 2-3 mins.
a) Meanwhile, pop the yoghurt and turmeric in a small bowl and mix well to combine. Season with salt and pepper. b) Divide the rice between bowls c) Drizzle the turmeric yoghurt d) Sprinkle over the nigella seeds and remaining coriander. Enjoy!
