Lamb Biryani

lamb biryani

Serves 4

1 tbs sunflower oil
6 lamb fillets (500g total), cut in 2cm cubes
2 onions, thickly sliced
20 fresh curry leaves*
3 tbs 1/4 cup gluten-free korma paste*
1 cup (200g) basmati rice
3 cups (750ml) gluten-free vegetable stock
2 tbs currants
Coriander leaves, to garnish
Mango chutney and gluten-free
pappadams*, to serve

Heat half the oil in a large heavy-based
pan or casserole on high heat. Cook lamb
for 3-4 minutes until just cooked. Transfer
to a bowl. 

Heat remaining oil over medium
heat. Cook onion and curry leaves, stirring,
for 3-4 minutes until onion is softened.
Add paste and stir for 1 minute. Add rice,
stirring to coat in paste, then add stock
and currants. Bring to a boil, then simmer
on low heat for 12-15 minutes, stirring
often until rice is tender. 

Stir in lamb and
heat for 2 minutes. Serve with coriander,
chutney and pappadams, if desired.

* Fresh curry leaves are from selected
greengrocers, or use dried. Pataks korma
paste and pappadams are gluten-free.