Lamb Korma Biryani
I love to explore different types of food and being a foodie in Australia is brilliant because we have so many different cultures that are part of our communities. That means that we have so many different cuisines to experience and experiment with! From Vietnamese to Italian, Turkish to Thai you can always find what you want somewhere. And lately research has shown that trying something new, food included, can help to expand and develop pathways in your brain…..ahhhhh eating in the name of brain training….how fabulous! One of my favourite cuisines is Indian. We often go to a local Indian restaurant where they have the best samosa….the pastry is all homemade and you can just taste the love in them. However, it can be a hard one to perfect at home because there are so many amazing spices and aromats in this cuisine. It's always a balancing act. But, with the help of a jar of good quality curry paste I have created this yummy all in one Biryani. A biryani is a dish that is made with rice but also can incorporate meat and veggies. It's a real one pot wonder very popular in Southern Asian countries including India and Sri Lanka. I am not sure that my take will win any awards with the traditional cooks and experts from these areas but it's good enough for me and it whipped up easily using the Combi-Steam. So here it is!
Ingredients:
2-3 tbs sunflower or vegetable oil (or 2-3 tb ghee)
500g lamb mince
6 curry leaves* (optional)
1 onion diced
1 x 400g can whole champignons
1 cup basmati rice (rinsed)
1 ½ cups cauliflower florets
2 tbs currants*
3 tbs korma paste
2 ½ cups chicken stock
roasted cashews to serve (if desired)
Method:
Place a heavy based, oven proof casserole pot or deep frying pan over medium high heat for a few minutes or until hot (if using induction it will only take seconds!). Season the lamb with salt and pepper while this is happening. Add a dash of the oil to the pan and add half of the lamb. Brown stirring occasionally allowing it to get a nice brown "crust" . Remove to a clean bowl and set aside. Repeat with remaining lamb.
Remove the pot from the heat and return all the lamb. Add 1 tbs of the oil, the onion, curry leaves (if using) and korma paste. Place into the Combi-Steam. Select Hot Air+Steaming/Combination Steam. Set the temperature to 180°C. (For variable Steam setting select 60%) Cook for 12 minutes.
While this is happening measure out and prepare your remaining ingredients - rice (rinsed), stock, currants and chop up your cauli into florets if you haven't already. Drain the champignons and cut in half or quarters depending on their size.
Remove the pot from the Combi-Steam and add the rice, champignons, currants and cauli. Stir gently to coat them in the curry paste mixture. Add the stock and stir to combine. Run your spoon around the outside of the pot making sure that there are no bits of rice that are not immersed in the liquid.
Place the pot back into the Combi-Steam. and select Hot Air + Steaming on your manual functions button. Cook for 25 minutes or until rice is tender and has absorbed all the liquid.
At the end of the cooking time remove from the oven and stir gently to combine. Serve immediately topped with cashews if desired alongside pappadums, mango chutney and natural yoghurt.
Tips:
*curry leaves are available at specialty food stores and some supermarkets.
*currants can be substituted for raisins or sultanas if preferred.
*for a "spicier" biryani try adding a little chopped fresh chilli or dried chilli flakes with the onion or use a spicier curry paste like a tikka maybe?
Note: This dish is gluten free provided you use a gluten free curry paste and pappadums. Check the labels to be sure!
This is pretty close to something from the Indian takeaway with out having to get out of your royal pj’s. Perfect for a lazy Saturday or Sunday night in your own palace.
Enjoy Combi-Steamers!
Yours in the kitchen,
The CSQ. x