Lamb Biryani

prep time:20 min
cook time:3 min
ready in:4 min
Stuart Ward
Personal trainer and fitness blogger connecting health through exercise, food and mind.Love cooking, lifting and Taijiquan.
View this chef’s website
  • 1 teaspoon of organic butter
  • 1.5kg of lamb (I tend to use shoulder joint)
  • 250ml of chicken stock (home made preferably)
  • 100ml of coconut milk
  • 4 cloves
  • 4 bay leaves
  • Masala Ingredients List
  • 1 teaspoon of ground cumin
  • 1-2 teaspoons of chili powder
  • 1 teaspoon of sea salt
  • 1 teaspoon of turmeric
  • 1 teaspoon of garam masala
  • 1 teaspoon on ground cinnamon
  • Cauliflower Rice Ingredients List
  • 1 large onion, chopped
  • 1 large head of cauliflower, finely chopped
  • 50g raisins
  • Large handful of almonds
  • 1 tomato, chopped
  • 2 large tablespoons of yoghurt
  • Chop the lamb from the bone and into bite sized chunks. Heat a pan with half a teaspoon of butter.
  • Once the butter has melted throw in half of the masala mix with the cloves and bay leaves.
  • When the masala mix is sizzling put the lamb in to fry and seal the meat.
  • Once the meat has browned all over pour in the chicken stock and coconut milk.
  • Leave this to gently simmer for 3 hours with the lid off which will reduce the sauce and thicken it up.
  • Heat another larger pan with remaining half of the butter.
  • Throw in the onion and after a couple of minuets put the cauliflower in.
  • Add the rest of the masala to the onion and cauliflower.
  • After a couple of minutes frying, pour the lamb and thick sauce in with the onion and cauliflower.
  • Allow it to cook together for a while and add the raisins and nuts stirring them in.
  • Serve and garnish with the yogurt and tomato.