We’re so excited to bring you this fragrant curry blend from Island Curries. Curry on rice is all well and good, but when the rice itself is cooked with the curry paste? Now that’s magical. Studded with sweet rich currants, fresh coriander and tender lamb, this is lamb curry as you’ve never experienced it before.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
brown onion
2
carrots
2 tbs
Curry Paste
1.5 cup
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
beef stock
600 g
lamb leg steaks
¼ cup
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 bunch
coriander
1 tub
Greek-style yoghurt
(Contains Milk;)
1
lime
1 tbs
olive oil
3.5 cup
hot water
To prepare your ingredients, finely slice the brown onion, peel carrots and cut into half moons, roughly chop the coriander and slice the lime into wedges.
Heat the olive oil in a deep medium frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Add the Jasmine rice and cook, stirring, to toast and coat well in the paste. Combine the beef stock cube and hot water together in a small bowl or jug, then add it to the pan and bring the mixture to the boil. Cover and reduce the heat to a medium-low temperature. Simmer the biriyani, stirring a few times, for 25 minutes or until the stock is absorbed and the rice is tender.
Meanwhile, season the lamb leg steaks with salt and pepper. Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the seasoned lamb leg steaks and cook for 2 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Rest the lamb until the rice is tender, then cut the lamb into 5 mm thick slices.
When the rice is tender, remove the lid and stir through the currants, coriander and lamb slices. Cook for 1-2 minutes or until the lamb is heated through.
Divide biryani between bowls and serve with a dollop of Greek yoghurt and the lime wedges. Enjoy!