Slow cooker lamb biryani
This is a delicious slow cooker version of lamb biryani. Pieces of lamb are marinated in yoghurt and spices then slow cooked to perfection with rice and spinach.
Ingredients
- 600 g boneless lamb cut into 1.5cm cubes choose from leg steaks, shoulder or neck fillets
- 5 garlic cloves peeled and finely chopped or crushed
- 1 tablespoon ginger paste or purée
- 1/2 teaspoon ground turmeric
- 1 tablespoon garam masala
- 3 cardamom pods deseeded and ground
- 1 teaspoon chilli powder or more if you want it spicier
- 1 teaspoon of salt
- Juice of 1/2 lime
- 4 tablespoons Greek yogurt
- 1 large onion peeled and finely chopped
- 1 lamb stock pot
- 5 fresh or dried curry leaves
- 200 g frozen spinach defrosted and excess moisture removed
- 2 x 250g microwave basmati rice pouches
- Fresh coriander for serving.
Instructions
- Add the lamb to a large bowl with the garlic, ginger, and spices - turmeric, garam masala, cardamon, chilli powder and salt. Add the lime juice and yoghurt.
- Mix until the lamb is coated with the marinade. Cover and refrigerate for a minimum of one hour, but preferably overnight, so the flavours infuse and the yoghurt makes the lamb tender.
- Add the onion, marinated lamb, stock pot and curry leaves to the slow cooker pot. Cover and cook on the high setting for 4-5 hours until the meat becomes tender.
- Around half an hour from serving, add the spinach and stir through gently.
- Loosen the rice in the packets with your fingers, then open the packet and stir through the lamb mix, making sure all the rice soaks up the sauce. Continue to cook for a further 5-10 minutes until piping hot.
- Serve and sprinkle with fresh coriander or a dollop of yoghurt on top.
Nutrition
Calories: 580kcal