Lamb & apricot biryani

Name: Lamb & apricot biryani
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp sunflower oil; 330 grams british diced lamb shoulder; 1 onion; 225 grams basmati rice; 0.25 grams ground turmeric; 2 tbsp patak’s korma spice paste; 350 grams diced butternut & sweet potato; 500 mls hot lamb stock; 75 grams dried apricots; 2 tbsp flaked almonds; 2 tbsp coriander; 1 patak’s plain mini pappadums

Prep: 10 minsCook: 35 mins

Prep

10 mins

Cook

35 mins

Servings

Difficulty

Medium

Gluten-FreeEgg-Free

(0)

This is my go to dinner when I want something impressive but don't have hours to spend cooking. The combination of tender lamb with sweet apricots and warm spices creates this beautiful complexity that feels fancy but comes together in under an hour. Butternut squash adds natural sweetness and is packed with vitamin A for your immune system, while the basmati rice makes it a complete meal in one pot. It's the kind of dish that looks like you've been slaving away, but honestly it's straightforward enough for a weeknight. Serve it with those crispy pappadums on the side and you've got restaurant quality food without the restaurant price tag.

Ella x

Ingredients

Servings:

1 tbspsunflower oil
330 gramsbritish diced lamb shoulder
1onion(thinly sliced)
225 gramsbasmati rice
¼ gramsground turmeric
2 tbsppatak’s korma spice paste
350 gramsdiced butternut & sweet potato
500 mlshot lamb stock
75 gramsdried apricots(diced)
2 tbspflaked almonds
2 tbspcoriander
1patak’s plain mini pappadums(to serve)

Detail level

Instructions

1
Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large, flameproof casserole and cook the lamb and onion for 5 minutes until browned. Stir in the rice and turmeric and cook for 30 seconds, then add the curry paste, butternut squash, sweet potato, stock and apricots.
2
Cover the dish and bake for 30–35 minutes until the rice is tender and the stock absorbed.
3
Meanwhile, sprinkle the almonds into a frying pan and toast for 2–3 minutes until lightly browned. Fluff up the rice with a fork and scatter over the almonds and coriander. Serve with pappadums on the side.

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