SLIMMING Lamb biryani

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1633
SLIMMING WORLD Lamb biryani

FREE

50 minutes

Serves 4

Ingredients

  • Low-calorie cooking spray
  • 450g lean lamb leg steaks, visible fat removed, cut into bite-size chunks
  • 4 garlic cloves, crushed
  • 4cm piece fresh root ginger, peeled and grated
  • 1 tbsp ground cumin
  • 2 tsp ground cinnamon
  • 4 tbsp mild curry powder*
  • 5 tbsp tomato purée
  • 2 large red onions, diced
  • 2 lamb or chicken stock cubes, crumbled
  • 400g can chopped tomatoes
  • 2 medium sweet potatoes, diced
  • 300g dried long-grain rice
  • ½ tsp ground turmeric
  • 2 medium red peppers, deseeded and diced
  • 4 tbsp fat-free natural yogurt
  • Small pack fresh coriander, finely chopped
  • *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp

Method

  1. Spray a non-stick frying pan with low-calorie cooking spray and put over a high heat. Add the lamb and cook for a few minutes or until browned all over. Drain off any fat and set aside.
  2. Spray a non-stick saucepan with low-calorie cooking spray and put over a medium heat. Add the garlic, ginger and spices and cook for 3 minutes, then add the tomato purée and onions. Reduce the heat to low, add the stock cubes and 200ml boiling water and cook for 5 minutes. Add the lamb, chopped tomatoes and sweet potatoes, cover and simmer over a medium-low heat for 25 minutes or until the lamb is tender.
  3. Meanwhile, put the rice and turmeric in a large saucepan and cook according to the rice pack instructions, then drain and keep warm.
  4. Add the red peppers to the lamb and cook for 5 minutes, then remove from the heat and stir in the yogurt and coriander. Stir the rice through the curry, season to taste and serve with your favourite vegetables.