Savor the delightful flavors of Indian Lamb Biryani with Eggs, a comforting and aromatic dish that combines tender lamb mince, aromatic spices, and perfectly boiled eggs. This easy-to-make recipe promises a hearty and satisfying meal, whether it's for a family dinner or a special occasion.
Ingreadient:
- 2 tbsp oil
- 2 large onions, thinly sliced
- 500g lamb mince
- 2 cloves garlic, crushed
- 1/3 cup medium curry paste (korma, rogan josh or madras)
- ½ cup stock or water
- 5 eggs
- 2 x 250g sachet microwave basmati rice
- 2 tbsp toasted flaked almonds (optional)
- 30g salted butter, melted
- Mint leaves, to garnish
- Yoghurt raita and fried paratha bread to serve
Direction:
- Heat oil in a large, non-stick frying pan over medium high heat. Add the onions and cook for 6-8 minutes, stirring occasionally until the onions are golden brown. Remove half the onions and set aside.
- Add mince and garlic. Cook breaking up the lumps until browned and crumbly. Add curry paste and mix well. Stir in water and simmer for 5 minutes or until sauce has reduced a little.
- In the meantime, place the eggs in a small saucepan. Just cover with cold water and bring to the boil. Cook for 5 mins. Drain the eggs, rinse in cold water and peel. Make three shallow cuts into one side of each egg. Set aside.
- Cook microwave rice according to packet instruction. Spoon over the top of the lamb curry. Snuggle eggs into the rice. Scatter over almonds and reserved onions. Pour over melted butter and cover with lid. Heat over low heat until warmed through. Garnish with mint. Serve immediately from the pan with yoghurt raita and paratha.
