Lamb Chops with Spinach Biryani
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 504 |
| pro | 35 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 50 g |
| fibre | 3 g |
| chol | 87 mg |
| sodium | 786 mg |
| potassium | 688 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 27 |
| vit A | 30 |
| vit C | 7 |
| folate | 34 |
- Preparation time: 10 minutes
- Cook time : 30 minutes Stand: 5 minutes
- Total time : PT40M
- Portion size: 4
Ingredients
- 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
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.
Source : Canadian Living Magazine: May 2010
