Another delicious one pot curry, for less than 500 calories, making it the perfect substitution for your usual weekend takeaway. You could even make it lighter in calories by replacing the lamb with chicken breast pieces or chicken thighs, if you wish. Using chicken breast would bring the recipe down to around 300 calories per portion. Biryani is a really filling tasty dish, as it already contains rice, which soaks up all the flavours of ginger, coriander, chilli and and cumin. If you don’t like it too spicy, just ease up on the chillies.Print
Tasty one pot spicy dish
4 lean lamb steaks (about 400g) or 400g diced lean lamb, trimmed of all fat, cut into chunks
2 garlic cloves, finely grated
8 tsp chopped fresh ginger
3 tsp ground coriander
4 tsp rapeseed oil
4 onions, sliced
2 red chillies, deseeded and chopped
170g brown basmati rice
320g diced butternut squash
2 tsp cumin seeds
2 tsp vegetable bouillon powder
20cm length cucumber, grated
100ml bio yogurt
4 tbsp chopped mint, plus a few extra leaves
handful coriander, chopped
- 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.
- Prep Time: 10
- Cook Time: 25
- Calories: 463