How to make lamb korma biryani
Ingredients
1 bunch coriander
2 red onions
1 Tbsp extra virgin olive oil
1/2 cup korma curry paste
1 1/2 cups basmati rice
Sea-salt flakes and freshly ground black pepper, to season
750g lamb backstrap, cut into 2cm pieces
Method
-
Remove leaves from coriander. Set aside. Finely chop stems and roots.
-
Thickly slice 11/2 onions. Reserve remaining 1/2 onion. Heat oil in a large, deep frying pan on medium. Cook sliced onion for 5 minutes or until golden. Add coriander stems and roots, and half of the korma paste. Cook for 1 minute.
-
Add rice and 3 cups of water to the pan. Cover with a lid and cook on low heat for 10 minutes or until water is absorbed. Remove pan from heat, stand covered for 5 minutes. Fluff rice with a fork. Season.
-
Meanwhile, heat a chargrill on high. Toss lamb with remaining korma paste. Cook for 4-5 minutes (depending on thickness of lamb) for medium, on each side, or until cooked to taste.
-
Using a mandolin, very finely slice the remaining onion. Serve lamb with rice, coriander leaves and sliced onion.
Photography: Con Poulos