Lamb Chops with Spinach Biryani
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Lamb Chops with Spinach Biryani
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 504504 cal |
| pro | 35 g35g pro |
| total fat | 18 g18g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 50 g50g carb |
| fibre | 3 g3g fibre |
| chol | 87 mg87mg chol |
| sodium | 786 mg786mg sodium |
| potassium | 688 mg688mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 2727 iron |
| vit A | 3030 vit A |
| vit C | 77 vit C |
| folate | 3434 folate |
- Preparation time: 10 minutes
- Cook time : 30 minutes Stand: 5 minutes
- Total time : PT10M
Ingredients
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp ground cumin 1/4 tsp ground cumin
- 1/4 tsp ground coriander 1/4 tsp ground coriander
- 8 lamb loin chops 8 lamb loin chops
- Spinach Biryani:
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 1 onion , diced1 onion, diced
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 tbsp mild curry paste 1 tbsp mild curry paste or medium curry paste
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 cup basmati rice 1 cup basmati rice
- 1/4 cup raisins 1/4 cup raisins
- 1 cup sodium-reduced chicken broth 1 cup sodium-reduced chicken broth
- 4 cups chopped fresh spinach 4 cups chopped fresh spinach
- 1/4 cup toasted sliced almonds 1/4 cup toasted sliced almonds
Preparation
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.
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.
Source : Canadian Living Magazine: May 2010
- Keywords : Main Course; Lamb; Rice; Spinach; Almonds; Raisins; Boil; Grill/Barbecue;
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