The home of tasty food recipes invites you to try Lamb biryani recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb biryani.
Ingredients (serves 4)
2 tbs light olive oil
1 onion, halved, sliced
800g Heart Smart diced lamb
2 garlic cloves, crushed
2 tsp grated fresh ginger
2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp chilli powder
3/4 cup (185ml) Campbell's beef stock
Pinch saffron
1/4 cup (60ml) coconut cream
1/2 cup (80g) roasted cashews, roughly chopped
2 tbs chopped fresh coriander
Steamed rice and pappadums, to serve
Method
Heat the oil in a large frying pan over a medium heat. Add the onion and cook until soft. Increase heat to high. Add the lamb and cook, tossing, for 3-4 minutes until browned.
Add the garlic, ginger, cumin, ground coriander, turmeric and chilli powder, and cook for 30 seconds. Add the stock and saffron and bring to the boil. Reduce heat to medium. Simmer for 5 minutes.
Stir in the coconut cream and simmer for 5 minutes or until the sauce has thickened slightly. Sprinkle with the cashews and coriander. Serve with steamed rice and pappadums.
Source
Fresh Living - 16 August 2004, Page 50
Recipe by Kerrie Sun
 |
| Photo:Lamb biryani recipe |
The home of tasty food recipes invites you to try Lamb biryani recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb biryani.
Ingredients (serves 4)
2 tbs light olive oil
1 onion, halved, sliced
800g Heart Smart diced lamb
2 garlic cloves, crushed
2 tsp grated fresh ginger
2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp chilli powder
3/4 cup (185ml) Campbell's beef stock
Pinch saffron
1/4 cup (60ml) coconut cream
1/2 cup (80g) roasted cashews, roughly chopped
2 tbs chopped fresh coriander
Steamed rice and pappadums, to serve
Method
Heat the oil in a large frying pan over a medium heat. Add the onion and cook until soft. Increase heat to high. Add the lamb and cook, tossing, for 3-4 minutes until browned.
Add the garlic, ginger, cumin, ground coriander, turmeric and chilli powder, and cook for 30 seconds. Add the stock and saffron and bring to the boil. Reduce heat to medium. Simmer for 5 minutes.
Stir in the coconut cream and simmer for 5 minutes or until the sauce has thickened slightly. Sprinkle with the cashews and coriander. Serve with steamed rice and pappadums.
Source
Fresh Living - 16 August 2004, Page 50
Recipe by Kerrie Sun
No comments:
Post a Comment