What are the main ingredients in Lekker Lamb Breyani?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional)

What is the nutritional information of Lekker Lamb Breyani?

Calories: 948, Carbs: 110 grams, Fat: grams, Protein: 50.4 grams, Sugar: 7.9 grams, Salt: 539 grams

How do I prepare Lekker Lamb Breyani?

FRESH HERB PASTE: Finely chop ½ the picked coriander, the grated garlic and ¾ of the sliced chilli (to taste) until a chunky paste. Place in a bowl and mix in a drizzle of oil. Alternatively, use a blender if you have one. SPICE THINGS UP: Place a pot over medium-high heat with enough oil to cover the base. Once hot, fry the spice blend until fragrant, for 1-2 minutes (shifting constantly). Add the diced onion and the lamb chunks. Fry until the onion is soft, 4-6 minutes. Remove and discard the cinnamon sticks and the star anise. Mix in the coriander paste and seasoning. Fry, 4-5 minutes, (shifting regularly.) A MEAL TO BE PROUD OF!: Dish up a mound of fragrant lamb breyani. Dollop over the herby yoghurt and garnish with the remaining chilli (to taste). Dig in! (And watch out for those sneaky cardamom pods…) BREYANI RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. THE FINAL STEAM & THE FINAL MIX: Add the cooked rice and the drained lentils to the pot and gently toss, 1-2 minutes. Remove from the heat, cover, and dry out for 10 minutes. There should be no liquid remaining. Finely chop the remaining coriander leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside.

What should be prepared from my kitchen to make Lekker Lamb Breyani?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional)

Lekker Lamb Breyani

Name: Lekker Lamb Breyani
Prep time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender (optional)

A delicious lamb breyani, made with an Indian spice blend that marries the satisfying flavours of star anise, cumin seeds, cardamom pods & cinnamon. Loaded with lentils, and crowned with a dollop of herbed yoghurt & fresh chilli. Nothing beats a home-cooked breyani!

Lekker Lamb Breyani

with brown rice, yoghurt & an Indian spice blend

Hands on Time: 35 - 50 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Brown Rice
Free-range Lamb Chunks
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Low Fat Plain Yoghurt
Onion
Onions
Spice Blend
Tinned Lentils

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender (optional)

Serves 1

BREYANI RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FRESH HERB PASTE
Finely chop ½ the picked coriander, the grated garlic and ¾ of the sliced chilli (to taste) until a chunky paste. Place in a bowl and mix in a drizzle of oil. Alternatively, use a blender if you have one.
SPICE THINGS UP
Place a pot over medium-high heat with enough oil to cover the base. Once hot, fry the spice blend until fragrant, for 1-2 minutes (shifting constantly). Add the diced onion and the lamb chunks. Fry until the onion is soft, 3-4 minutes. Remove and discard the cinnamon stick and the star anise. Mix in the coriander paste and seasoning. Fry, 3-4 minutes, (shifting regularly.)
THE FINAL STEAM & THE FINAL MIX
Add the cooked rice and the drained lentils to the pot and gently toss, 1-2 minutes. Remove from the heat, cover, and dry out for 10 minutes. There should be no liquid remaining. Finely chop the remaining coriander leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside.
A MEAL TO BE PROUD OF!
Dish up a mound of fragrant lamb breyani. Dollop over the herby yoghurt and garnish with the remaining chilli (to taste). Dig in! (And watch out for those sneaky cardamom pods…)

Brown Rice - 100ml
Fresh Coriander - 4g
Garlic Clove - 1
Fresh Chilli - 1
Spice Blend - 13.75ml
Onion - 1
Free-range Lamb Chunks - 150g
Tinned Lentils - 60g
Low Fat Plain Yoghurt - 40ml

Download the Recipe

Serves 2

BREYANI RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FRESH HERB PASTE
Finely chop ½ the picked coriander, the grated garlic and ¾ of the sliced chilli (to taste) until a chunky paste. Place in a bowl and mix in a drizzle of oil. Alternatively, use a blender if you have one.
SPICE THINGS UP
Place a pot over medium-high heat with enough oil to cover the base. Once hot, fry the spice blend until fragrant, for 1-2 minutes (shifting constantly). Add the diced onion and the lamb chunks. Fry until the onion is soft, 4-6 minutes. Remove and discard the cinnamon sticks and the star anise. Mix in the coriander paste and seasoning. Fry, 4-5 minutes, (shifting regularly.)
THE FINAL STEAM & THE FINAL MIX
Add the cooked rice and the drained lentils to the pot and gently toss, 1-2 minutes. Remove from the heat, cover, and dry out for 10 minutes. There should be no liquid remaining. Finely chop the remaining coriander leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside.
A MEAL TO BE PROUD OF!
Dish up a mound of fragrant lamb breyani. Dollop over the herby yoghurt and garnish with the remaining chilli (to taste). Dig in! (And watch out for those sneaky cardamom pods…)

Brown Rice - 200ml
Fresh Coriander - 8g
Garlic Clove - 1
Fresh Chillies - 2
Spice Blend - 27,5ml
Onion - 1
Free-range Lamb Chunks - 300g
Tinned Lentils - 120g
Low Fat Plain Yoghurt - 80ml

Download the Recipe

Serves 3

BREYANI RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FRESH HERB PASTE
Finely chop ½ the picked coriander, the grated garlic and ¾ of the sliced chilli (to taste) until a chunky paste. Place in a bowl and mix in a drizzle of oil. Alternatively, use a blender if you have one.
SPICE THINGS UP
Place a pot over medium-high heat with enough oil to cover the base. Once hot, fry the spice blend until fragrant, for 1-2 minutes (shifting constantly). Add the diced onion and the lamb chunks. Fry until the onion is soft, 4-6 minutes. Remove and discard the cinnamon sticks and the star anise. Mix in the coriander paste and seasoning. Fry, 5-6 minutes, (shifting regularly.)
THE FINAL STEAM & THE FINAL MIX
Add the cooked rice and the drained lentils to the pot and gently toss, 1-2 minutes. Remove from the heat, cover, and dry out for 10 minutes. There should be no liquid remaining. Finely chop the remaining coriander leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside.
A MEAL TO BE PROUD OF!
Dish up a mound of fragrant lamb breyani. Dollop over the herby yoghurt and garnish with the remaining chilli (to taste). Dig in! (And watch out for those sneaky cardamom pods…)

Brown Rice - 300ml
Fresh Coriander - 12g
Garlic Cloves - 2
Fresh Chillies - 3
Spice Blend - 40ml
Onions - 2
Free-range Lamb Chunks - 450g
Tinned Lentils - 180g
Low Fat Plain Yoghurt - 125ml

Download the Recipe

Serves 4

BREYANI RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FRESH HERB PASTE
Finely chop ½ the picked coriander, the grated garlic and ¾ of the sliced chilli (to taste) until a chunky paste. Place in a bowl and mix in a drizzle of oil. Alternatively, use a blender if you have one.
SPICE THINGS UP
Place a pot over medium-high heat with enough oil to cover the base. Once hot, fry the spice blend until fragrant, for 1-2 minutes (shifting constantly). Add the diced onion and the lamb chunks. Fry until the onion is soft, 6-8 minutes. Remove and discard the cinnamon sticks and the star anise. Mix in the coriander paste and seasoning. Fry, 6-7 minutes, (shifting regularly.)
THE FINAL STEAM & THE FINAL MIX
Add the cooked rice and the drained lentils to the pot and gently toss, 1-2 minutes. Remove from the heat, cover, and dry out for 10 minutes. There should be no liquid remaining. Finely chop the remaining coriander leaves and place in a bowl with the yoghurt. Mix to combine, season, and set aside.
A MEAL TO BE PROUD OF!
Dish up a mound of fragrant lamb breyani. Dollop over the herby yoghurt and garnish with the remaining chilli (to taste). Dig in! (And watch out for those sneaky cardamom pods…)