skip to Main Content

Lamb Biryani

The other week, one of our amazing sous chefs, Theo, was testing up recipes with our recipe development team… and let’s just say some of our team got to taste (stuff our faces with) this lamb biryani magic and WOW were we impressed. Biryani is an Indian dish generally composed of layered + spiced basmati rice and meat (like lamb, chicken or goat!). Chef Theo’s recipe, which we’re enjoying tonight, (YIPPEE!!) is a slight spin on the traditional- we whipped up a yogurt marinade for the lamb and roasted it overnight, so now all you gotta do is toss it up in a saute pan with your rice! The raita has a nice cooling effect after every bite of the biryani, we highly recommend dipping your naan in that goodness 🙂

What’s in your bag:

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

What you’ll need from home:

  • Large saute pan
  • Saucepan
  • An aluminum foil lined sheet tray, toaster oven, or saute pan (depending on whichever method you choose for your naan!)

Total prep time: 15 minutes

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

  1. Grab your large saute pan and heat a little olive oil over medium heat.
  2. Add your lamb and rice and mix them up!
  3. Cook for 6-8 minutes, stirring occasionally until hot and a little crispy. 

The Korma

  1. Heat your saucepan over medium heat.
  2. Add your korma and a small splash of water. Stir it up!
  3. Cook for 5-6 minutes, stirring occasionally until nice and steamy.

The Naan

  1. Do whatever is easiest for you, peeps! You can either:
    1. Preheat the oven to 350F. Place your naan on an aluminum foil lined sheet tray and then in the oven for 3-4 minutes.
    2. Toss it in the toaster oven until golden and roasty toasty.
    3. Toss it on a dry saute pan over medium heat for a minute or two on each side.

The Cucumber + Red Onion Raita and Tamarind Chutney

Room temp is the way to go!

Grab a plate and spoon your tasty lamb and rice mixture on there. Your korma can go right next to it, along with a spoonful of raita and then chutney. You can drizzle the raita and chutney on, or dip your naan (and every bite) into them, or do whatever you want, Fam!

That’s it! Dinner solved, dinner served. #weareWECO 

Back To Top