Asian, Lamb

Lamb and Cashew Biryani



  • 1 tbsp olive oil

  • 1 medium brown onion, thinly sliced

  • 400 grams lamb mince

  • 1/3 cup Indian mild curry paste

  • 1 cup basmati rice

  • 2 1/2 cups chicken stock

  • 1 tsp ground cinnamon

  • 1/4 cup sultanas

  • 3 baby bok choy, cut into small pieces

  • 1/4 cup cashews, toasted

  • 1/2 cup plain Greek yoghurt

  • 150 grams green beans, trimmed, halved diagonally

  • 2 tbsp fresh parsley leaves


  • Heat oil in a large saucepan over medium heat. Cook for 10 minutes or until light golden.
  • Add mince. Cook stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.
  • Add rice . Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium- low . Simmer, covered for 10 minutes or until rice is just tender.
  • Stir in bok choy and beans. Cook for 2 minutes or until beans are tender.
  • Serve biryani with yoghurt and nuts.

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