Welsh Lamb Biryani
With just enough spice to satisfy the heat lovers, it’s a great way to use up all your leftover veggies
10min prep, 25min cook
Serves 4
Ingredients
450g lean Welsh lamb shoulder, leg or neck fillet (small cubes)
1 tbsp tikka spice mix or medium curry powder
2 packets pre-cooked rice (about 250g per packet)
25g toasted almonds fresh chopped coriander
1 tbsp oil
1 clove garlic, crushed
1 onion, roughly chopped
1 tbsp medium curry powder
450g selection of prepared vegetables from the following: green beans, tomatoes, cauliflower, peppers, sweetcorn, parsnips, carrots, broccoli
400g can chopped tomatoes
2 tbsps mango chutney
Method
Place the tikka spice in a bowl. Add the lamb cubes and mix together thoroughly. Cover and leave to marinate until you are ready.
In a large pan heat the oil, add garlic and onion, and cook until softened. Add the curry powder and coat all the ingredients. Cook the spice for 1-2 minutes.
Add the vegetables, can of tomatoes and mango chutney. Bring to the boil and simmer with the lid on for about 15 minutes until all the flavours have combined and the vegetables are tender. Add a splash of water if the sauce becomes too thick.
Preheat the grill and cook the lamb cubes on a foil lined grill pan for 10-12 minutes until they are starting to brown and cooked through. Add the pre-cooked rice to the top of the vegetable curry, but don't stir.
Place the tikka lamb cubes on top of the rice, replace the lid and allow about 5 minutes to heat everything through.
Sprinkle with toasted almonds and fresh chopped coriander and serve in large scoops making sure everyone gets the vegetable curry, rice and tikka cubes.
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