Lamb Biryani Recipe
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 3 hours
Packed with aromatic spices and mouth-watering flavor, this biryani features boneless grass-fed lamb shoulder. The South Asian-inspired dish requires minimal prep time and the slow cooking method results in a tender and fragrant meal you’ll love.
Tip: Scroll down to watch the recipe video.
- 1 1 1/2 -2 lb. New Zealand grass-fed boneless lamb shoulder (Tip: Look for the Taste Pure Nature Logo)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 15 oz can coconut milk
- 6 oz plain yogurt
- 1/4 cup chicken stock
- 1 small onion, diced
- 1 Serrano or green chili pepper, finely chopped
- Basmati rice, prepared
- Fresh cilantro
- Sliced almonds
- 1. Preheat the oven to 350° F.
- 2. Cut the lamb shoulder into 1-inch cubes and place in a bowl. In a separate bowl, whisk together the nutmeg, cinnamon, ginger, garam masala, turmeric, curry powder, salt and pepper. Season the diced lamb with the spice mixture.
- 3. Warm a large pan over medium heat and add the canola oil. Using tongs, add the diced lamb to the pan and sear for about one minute. Turn the lamb over and sear the other side, then transfer to a bowl.
- 4. In an oven-safe 4-quart dish, add the coconut milk, yogurt, chicken stock and green chili pepper. Whisk until smooth. Add the diced onion and seared lamb and gently stir to combine.
- 5. Cover the dish with foil and bake in the oven for 2 1/2-3 hours or until the lamb is tender.
- 6. Serve with prepared basmati rice and garnish with fresh chopped cilantro and sliced almonds.