نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

لحم الضأن مع البرياني

Indian 15 Mins Prep · 35 Mins Cook

Place the deboned and cubed lamb, peeled and grated ginger, peeled and crushed garlic cloves and olive oil in a medium-sized bowl with a generous pinch of salt. Mix together and cover with cling film. Place in the fridge overnight.
Preheat the oven to 180°C, gas mark 4.
Fry the peeled and sliced onion in butter for 7-9 minutes, until caramelised.
Add the marinated lamb and fry for 5 minutes, until browned all over.
Add the rice, nutmeg, turmeric, curry powder, cardamom pods, cinnamon stick, green chillies, cumin seeds and bay leaves to the pan and fry for 2 minutes.
Transfer everything to a casserole dish.
Add the frozen peas, raisins and chicken stock to the dish and cover loosely with aluminium foil.
Bake in the oven for 25-35 minutes, until all the liquid has evaporated, the rice is tender and the grains are starting to separate from one another.
Garnish with the mint leaves and toasted almond flakes.