- Cook Time: 15 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 424
- Carbohydrate Content: 26g
- Fat Content: 20g
- Fiber Content: 8g
- Protein Content: 30g
- Saturated Fat Content: 19g
- Sodium Content: 0.2g
- Sugar Content: 19g
Skinny lamb biryani Recipe
Skinny lamb biryani is a Healthy takeaway recipe for 2 people, takes only 20 mins; recipe has cauliflower florets, turmeric and cardamom pod.
Ingredients
- Chopped Tomatoes - 200g can chopped tomatoes
- Turmeric - 1/2 tsp turmeric
- Red Chilli - 1 red chilli, deseeded and finely chopped
- Onion - 1 large onion, finely chopped
- Garlic Cloves - 2 garlic cloves, thinly sliced
- Ground Cumin - 1 tsp ground cumin
- Rapeseed Oil - 1 tbsp rapeseed oil
- Ginger - 1 tbsp finely chopped ginger
- Lamb - 200g very lean lamb steak, cut into bite-sized pieces
- Ground Coriander - 1 tsp ground coriander
- Cauliflower Florets - 350g cauliflower florets
- Fennel Seed - 1/2 tsp fennel seeds, lightly crushed
- Flaked Almond - 15g toasted flaked almonds
- Pomegranate Seed - 50g pomegranate seeds
- Cardamom Pod - 3 cardamom pods, lightly crushed
- Mint Leaf - handful small mint leaves
- Black Onion Seed - a few pinches of black onion seeds or nigella seeds
- Bouillon - 1 tsp bouillon
Instructions
- Put the cauliflower in a food processor and pulse until it is reduced to rice-sized pieces. Tip into a large bowl and stir in the turmeric, cardamom, fennel seeds, black onion seeds and some seasoning. Cover with cling film, pierce and set aside.
- For the spicy lamb, heat the oil in a non-stick wok and fry the onion and ginger for 10 mins until soft and golden. Add the chilli and garlic, and cook for 1 min more.
- Stir in the cumin and coriander, cook briefly, then toss in the lamb and stir-fry for 1-2 mins until pale brown. Add the tomatoes and the bouillon, and cook for 2 mins - you are aiming for a thick sauce and really tender lamb that is still a little pink and juicy.
- Meanwhile, put the cauliflower in the microwave and cook on high for 3 mins. Tip out onto serving plates, dot the lamb and sauce in patches over the rice, then scatter with the almonds, pomegranate seeds and mint leaves to serve.
