Lamb biryani


2 onions, one sliced, another roughly chopped
2 garlic cloves
3cms fresh ginger, chopped
3cms fresh turmeric, chopped
3tbsp ground almonds
1 red chilli, deseeded
Large bunch of coriander leves and stalks
3-4tbsp rapeseed oil
Handful raisins
A handful of flaked almonds
500g cooked leg of lamb (or raw if you are starting from scratch), cubed
Dry Spices: 1tsp ground coriander, 1tbsp ground cumin, 1/2tsp ground cinnamon
200ml Greek yogurt (or coconut)
300g brown basmati rice
1lt chicken stock
Pinch of saffron
50g organic butter or coconut oil
Salt and pepper


1. Process  the chopped onion, fresh coriander, garlic, chilli, turmeric and ground almonds with enough water to turn in into a paste (2tbsp more or less). Reserve.

2. Fry the sliced onion a large oven-proof casserole with a lid in 1/2 tbsp of oil. Once golden, lift out onto a plate with a slotted spoon. Add the raisins and almonds and fry for 1min. Transfer to the plate with the onions.

3. Add a tbsp of oil to the casserole and sear the meat in batches until
golden brown, adding more oil as needed. Reserve.

4. Thoroughly wash and soak the rice in cold water for 30min.

5. Lower the heat and add the spice paste and a little more oil. Fry for 3min until slightly brown. Add the dry spices, a good pinch of salt and pepper. Fry for another 2min stirring all the time. Then, start adding the yogurt one tbsp at a time and mixing well. Once all the yogurt has been added, return the meat to the pan, bring to the boil, lower the heat and simmer (covered) for 30min until tender.

6. Preheat the oven to 175C (160C fan)

7. While the meat is cooking, drain the rice and cook in the chicken stock for 12min. If not all liquid has been absorbed, drain and reserve.

8. Soak the saffron in 3tbsp of boiling water.

9. Once the meat is tender, lay the parboiled rice on top, sprinkle with the saffron infused water and scatter the butter or coconut oil in small knobs all over the rice surface. Top with the fried onions, almonds and raisins.
Put the lid back on (if not a very tight fitting or heavy lid, cover with a couple of layers of baking paper, then put the lid on) and bake for 25-30min or until the rice is cooked but not soggy so start checking after 15min.

10.  Serve with raita and a veg curry.




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Lamb contains PROTEIN to help your body heal and grow. It can be high quite
high in saturated fat so choose a leaner cut.

Brown Rice is high in FIBRE that helps intestinal health&transit, and B vitamins that support energy production.
Onions are high in QUERCETIN,
which research shows has anti-
inflammatory and antioxidant
properties and may help fight certain cancers.

Onions are also
rich in PRE-BIOTICS, which feed the good bacteria in our gut.
Onions are high in FIBRE that helps intestinal health & transit fatty acids. Onions contain FIBRE to help intestinal transit and prebiotics which feed the beneficial bacterial in you.

Garlic is high in important antioxidant, VITAMIN C which also supports the immune system. Laboratory tests indicate that garlic has anti-inflammatory properties and may help MODULATE THE IMMUNE SYSTEM. Ginger has anti-inflammatory properties and aids digestion.