Quick Lamb and Vegetable Biryani
Serves 4 0 syns on Extra Easy (do they still call it that?)
Low cal cooking spray
500g lean lamb leg steaks, cut into bite-sized cubes
250g green beans, trimmed and cut into 2cm pieces
3 cardamom pods, crushed
2 cloves
1/2 tsp turmeric
1 cinnamon stick
1 tbsp mild (or however you like it) curry powder
250g dried basmati rice
500ml lamb stock
50g baby spinach leaf, chopped
Spray a large non-stick frying pan with low cal spray and stir fry the lamb until brown on all sides. (I only do this for about 2 minutes if I'm batch making it to freeze, the lamb can go a bit tough when its re-heated).
Add the green beans, carrots, spices and curry powder and stir fry for 2-3 minutes.
Pour in the rice and the stock and stir well. Bring to the boil, cover tightly with a lid, cook for 15 minutes on medium-low heat or until the rice is tender.
Stir through the spinach, put the lid back on and leave to steam, undisturbed, for 5 minutes before serving with a little fat free natural yogurt.