Tested till perfect Lamb Chops with Spinach Biryani

Lamb Chops with Spinach Biryani

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 30 minutes Stand: 5 minutes
  • Portion size 4


  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspground cumin
  • 1/4 tsp 1/4tspground coriander
  • 8 8lamb loin choplamb loin chops

Spinach Biryani:

  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, diced
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspmild curry paste or medium curry paste
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupbasmati rice
  • 1/4 cup 1/4cupraisinraisins
  • 1 cup 1cupsodium-reduced chicken broth
  • 4 cups 4cupschopped fresh spinach
  • 1/4 cup 1/4cuptoasted sliced almonds
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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 Information Per serving: about

cal 504 pro 35g total fat 18g sat. fat 4g
carb 50g fibre 3g chol 87mg sodium 786mg
potassium 688mg

% RDI:

calcium 9 iron 27 vit A 30 vit C 7
folate 34
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