The protein cooking time listed in this recipe has been updated.
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Serving size
Ingredients
Ingredients
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 midi cucumber
- 1 unwaxed lemon
-
2 tsp pasanda spice(Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 150g lamb mince
-
80g Kale (whole leaf)(Kale (whole leaf))
- 110g baby tomatoes
- 1 onion
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 654Kcal |
| 459kJ | 2738kJ | |
| Fat | 5.6g | 33g |
| of which saturates | 3.0g | 18g |
| Carbohydrates | 8g | 46g |
| of which sugars | 1.4g | 8.6g |
| Protein | 6.5g | 39g |
| Salt | 0.06g | 0.37g |
| Fibre | 1.4g | 8.3g |
Ingredients
Ingredients
-
80g Kale (whole leaf) (use half)(Kale (whole leaf))
- 1 unwaxed lemon (use half)
-
2 tsp pasanda spice (use half)(Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 midi cucumber (use half)
- 150g lamb mince
- 110g baby tomatoes (use half)
-
250g steamed brown basmati rice (use half)(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 onion (use half)
-
80g coconut yoghurt (use half)(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 686Kcal |
| 475kJ | 2872kJ | |
| Fat | 6.0g | 36g |
| of which saturates | 3.0g | 18g |
| Carbohydrates | 8g | 46g |
| of which sugars | 1.4g | 8.6g |
| Protein | 6.6g | 40g |
| Salt | 0.06g | 0.37g |
| Fibre | 1.4g | 8.3g |
High protein
5 plants
Lamb Biryani with Wholegrain Basmati, Caramelised Onion & Cucumber Yoghurt
Our biryani stars tender British lamb and is flavoured with a blend of warm pasanda spices. Leafy kale adds a pop of colour. Brown basmati rice soaks up all the flavour. Top with golden brown, sweet caramelised onions. On the side? A cooling cucumber and lemon yoghurt, for a refreshing lift.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a grater & a measuring jug
Prep & caramelise the onion
- Finely slice the onion
- Heat the medium frying pan with 1/2 tsp oil on medium heat. Once hot, add the onion and cook for 10-15 mins, until softened and browned. Add a splash of water if it starts to burn
Start the biryani
- Meanwhile, dice the tomatoes into 2cm chunks. Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the lamb and season with salt and pepper
- Cook for 5 mins, breaking the lamb up with a wooden spoon, until golden brown. Add the ginger & garlic paste, pasanda spice and tomatoes. Cook for another 2 mins
Make the cucumber yoghurt
- Quarter the lemon. Finely grate the cucumber and squeeze out the liquid
- In the medium bowl add the cucumber and the yoghurt. Add the juice from 1 lemon wedge, mix well and season with salt
Finishing touches
- Add the rice to the lamb pan and break it up with a wooden spoon, then stir in the kale and 50ml water (25ml for 1 person)
- Cook for 2-3 mins, until the kale has wilted and the rice is piping hot
- Add the juice from 1 lemon wedge and half the caramelised onion. Add a splash of water if needed. Mix and season with salt and pepper
Plate up
- Share the lamb biryani between bowls, topped with the remaining caramelised onion and the cucumber yoghurt. Garnish with the remaining lemon wedges
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