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
Lekker Lamb Breyani
with brown rice, yoghurt & an Indian spice blend
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
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)
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
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
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
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…)
Brown Rice - 400ml
Fresh Coriander - 15g
Garlic Cloves - 2
Fresh Chillies - 4
Spice Blend - 55ml
Onions - 2
Free-range Lamb Chunks - 600g
Tinned Lentils - 240g
Low Fat Plain Yoghurt - 160ml
Frequently Asked Questions
What is the preparation time for Lekker Lamb Breyani?
The preparation time for Lekker Lamb Breyani with brown rice, yoghurt & an Indian spice blend is between 35 and 50 minutes.
What is the total time required to make Lekker Lamb Breyani with brown rice, yoghurt & an Indian spice blend?
The total time required to make Lekker Lamb Breyani with brown rice, yoghurt & an Indian spice blend is between 50 and 65 minutes.
How many servings does Lekker Lamb Breyani provide?
4 servings
What are the main ingredients in Lekker Lamb Breyani?
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
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?
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
How many calories does Lekker Lamb Breyani have?
948 calories
How much fat content does Lekker Lamb Breyani have?
grams
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