انشأ بواسطة سبينس
وقت التحضير 15 دقائق
وقت الطهي 35 دقائق
عدد الأفراد 4
مطبخ الهندي
النظام الغذائي مناسب للعائلات
إرشادات التحضير وصفة سهلة

المكونات

طريقة التحضير

تحميل PDF
1

Preheat the oven to 220°C, gas mark 8.

2

Cut the cauliflower into florets. Chop the dried apricots.

3

Combine the biryani spice mix and olive oil to form a paste. Place the lamb on a roasting dish along with the cauliflower florets and drizzle over the biryani paste. Toss to coat then place in the oven to roast for approx. 20-25 minutes, or until the lamb is cooked to your liking. Transfer the lamb to a plate.

4

Spoon the cooked rice and chopped dried apricots over the cauliflower on the tray and toss to combine.

5

Return the lamb to the tray. Sprinkle over the flaked almonds. Bake for an additional 10 minutes or until the almonds are toasted.

6

Dollop yoghurt over the tray bake and top with fresh coriander.

7

Serve with lemon wedges on the side.