Lamb Chops with Spinach Biryani

Lamb Chops with Spinach Biryani 150 Author: Canadian Living Credits: Lamb Chops with Spinach Biryani 150

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 8 lamb loin chops
Spinach Biryani:
  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon mild curry paste
  • 1 tablespoon medium curry paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup basmati rice
  • 1/4 cup raisin
  • 1 cup sodium-reduced chicken broth
  • 4 cups chopped fresh spinach
  • 1/4 cup toasted sliced almonds

Method

Spinach Biryani: In large saucepan, heat oil over medium heat; cook onion until deep golden, about 8 minutes. Add garlic, curry paste, salt and pepper; cook until fragrant,
about 2 minutes. Stir in rice and raisins to coat.

Add broth and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 20 minutes. Stir in spinach and almonds. Cover and let stand for 5 minutes.

Meanwhile, combine salt, cumin and coriander; rub over chops. Place on greased grill over medium-high heat or under broiler; grill, turning once, until medium-rare, 8 to 12 minutes. Serve with biryani.

Nutritional facts Per serving: about

  • Sodium 786 mg
  • Protein 35 g
  • Calories 504.0
  • Total fat 18 g
  • Potassium 688 mg
  • Cholesterol 87 mg
  • Saturated fat 4 g
  • Total carbohydrate 50 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Chops with Spinach Biryani

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