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Ingredients

1 tablespoon sunflower oil
6 lamb fillets (500g total), cut in 2cm cubes
2 onions, thickly sliced
20 fresh curry leaves*
3 tablespoons (1/4 cup) gluten-free korma curry paste*
1 cup (200g) Basmati rice
3 cups (750ml) Massel vegetable liquid stock
2 tablespoons currants
Coriander leaves, to garnish
Mango chutney, to serve
Gluten-free pappadams, (see notes) to serve

Method

Step 1 Heat half the oil in a large heavy-based pan or casserole on high heat. Cook lamb for 3-4 minutes until just cooked. Transfer to a bowl.
Step 2 Heat remaining oil over medium heat. Cook onion and curry leaves, stirring, for 3-4 minutes until onion is softened. Add paste and stir for 1 minute. Add rice, stirring to coat in paste, then add stock and currants. Bring to a boil, then simmer on low heat for 12-15 minutes, stirring often, until rice is tender.
Step 3 Stir in lamb and heat for 2 minutes. Serve with coriander, chutney and pappadams, if desired.

Lamb biryani (gluten free)

How to make Lamb biryani (gluten free)

Ingredients

Method