Healthy takeaway recipe for 4 people, takes only 25 mins; recipe has lamb steaks, garlic cloves, ginger, ground coriander, rapeseed oil, onion, red chillies, basmati, butternut squash, cumin seeds, vegetable bouillon powder, cucumber, bio yogurt, mint and coriander.
Lamb & squash biryani with cucumber raita
Course: Healthy takeaway
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: handful coriander, chopped
- Onion: 4 onions, sliced
- Mint: 4 tbsp chopped mint, plus a few extra leaves
- Garlic Cloves: 2 garlic cloves, finely grated
- Cucumber: 20cm length cucumber, grated
- Butternut Squash: 320g diced butternut squash
- Rapeseed Oil: 4 tsp rapeseed oil
- Ginger: 8 tsp chopped fresh ginger
- Red Chillies: 2 red chillies, deseeded and chopped
- Cumin Seeds: 2 tsp cumin seeds
- Ground Coriander: 3 tsp ground coriander
- Bio Yogurt: 100ml bio yogurt
- Vegetable Bouillon Powder: 2 tsp vegetable bouillon powder
- Lamb Steaks: 4 lean lamb steaks (about 400g), trimmed of all fat, cut into chunks
- Basmati: 170g brown basmati rice
Directions
- Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.
- Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.
- Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.
- About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.
