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Super Quick Lamb Biryani and Naan

Super Quick Lamb Biryani and Naan

Super Quick Lamb Biryani and Naan

with Turmeric Yoghurt and Nigella Seeds

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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!

Tags:

Spicy

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)805 kcal

Energy (kJ)3366 kJ

Fat26 g

of which saturates8 g

Carbohydrate105 g

of which sugars12 g

Protein37 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Started

1

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.

Get Spicy

2

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.

Finish off

3

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!

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