Creamy Lamb Biryani With Cardamom Spiced Rice

Ingredients

Method

HEAT oil in a large saucepan and saute onions, garlic and ginger until fragrant. Add curry paste and cook for a further minute. Add lamb and toss well until browned and coated in curry paste
STIR in garam masala, chilli and tomatoes and bring to the boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat is cooked and sauce is thickened
HEAT extra oil in a saucepan and lightly toast the almonds. Add rice and toast for 1 minute. Add cardamom and stock, cover with a tight fitting lid, reduce heat and simmer for 15 minutes until liquid is absorbed
REMOVE from heat, place a double thickness of tea-towel between saucepan and lid and stand for 15 minutes. Gently stir in sultanas
STIR PHILLY and coriander through the cooked lamb and serve with rice and pappadums