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Lamb Biryani

Good things happen when Theo, one of our amazing sous chefs, plays around in the kitchen with our recipe development team. Proof: The lamb biryani magic you’ve got in front of you right here (YIPPEE!!). 

Biryani is an Indian dish generally composed of layered + spiced basmati rice and meat (like lamb, chicken or goat!). Chef Theo’s recipe is a slight spin on the traditional: We whipped up a yogurt marinade for the lamb and roasted it overnight, so that all you gotta do now is toss it in a saute pan with your rice to warm up! The raita offers a nice cooling effect after every bite of the biryani, and we highly recommend dippin’ your naan in there too 🙂

What’s in your bag:

  • Yogurt + curry marinated lamb
  • Basmati rice cooked in shorba (biryani gravy) with saffron, caramelized onion, mustard seed + coriander
  • Sweet potato korma braised in coconut milk 
  • Cucumber + red onion raita 
  • Naan

What you’ll need from home:

  • Large saute pan
  • Saucepan

Total prep time: 15 minutes

The Lamb and Basmati Rice (this will become your biryani!)

  1. Place your saute pan over medium heat, and wait a minute or so for the pan to get nice and hot. 
  2. Add a drizzle of olive oil, swirl it around, and then add your lamb and  rice.
  3. Mix everything up, and heat for 6-8 minutes, stirring occasionally, until hot and a little crispy. 

The Sweet Potato Korma

  1. Add the korma to your saucepan and pour in a small splash of water.
  2. Cook over medium heat for 5-6 minutes, stirring occasionally, until hot + steamy

The Naan

Toast it up! You can use the oven, air fryer, or toaster.

The Cucumber + Red Onion Raita 

Cold is the way to go!

Grab a bowl and scoop in your biryani! Your korma can go right next to it. Use your raita as a dip or a drizzle – your call! We like to use the naan to scoop a little bit of everything up with each bite. Enjoy!

That’s it! #Dinnersolved, dinner served. 

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