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Home | A Family that Eats Together: Lamb Biryani with Raita

A Family that Eats Together: Lamb Biryani with Raita

lamb biryani with raitaMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

Nicole's meal plan for this week features spaghetti bolognese, orecchiette with sausage, tomatoes, and peas, quick-and-easy shrimp and green bean stir fry, and this one-pot lamb biryani with a creamy raita.

Servings: 6
Prep time
: 15 minutes
Inactive time:
3 hours
Cook time
: 1-3/4 hours

Ingredients

  • 1 lb lamb shoulder, cubed
  • 3 tbsp curry powder
  • ½ cup yogurt
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 3 large onions, sliced
  • 1 cup basmati rice
  • 6 whole green cardamom pods
  • ½ cup golden raisins
  • 1 cup roasted cashews
  • 1 cup chicken stock
  • 1 cup milk
  • Salt and pepper, to taste
  • 1 cup thick Greek yogurt
  • ½ cup fresh mint leaves, finely chopped

Directions

 

  1. In a bowl, combine the curry powder and yogurt together to make a paste. Add lamb and stir to coat. Cover and refrigerate for 3 hours or overnight.
  2. Preheat oven to 350 degrees.
  3. Heat oil and butter in a pan. Add onions and cook for 15 minutes or until well caramelized.
  4. Place the marinade and lamb into a large dutch oven. Spoon over the onions. Sprinkle rice evenly over the top. Add the cardamom pods. Top with raisins and cashews. Pour chicken stock and milk over the rice the cover the pot. Bake for 1-1/2 hours or until the rice is tender. Season with salt and pepper to taste.
  5. In a separate bowl, combine the Greek yogurt, milk, and mint leaves.
  6. Spoon the biryani into bowls and top with raita.