400gm lean lamb steaks, cut into bite sized pieces
2 Tblsp Patak’s Korma curry paste
½ yellow pepper, sliced
½ green pepper, sliced
200gm rice
40 gm seedless raisins
500ml lamb stock
200gm chopped fresh spinach
Method
Spray a pan with non-stick cooking spray.
Brown the lamb pieces.
Stir through the korma paste.
Add the peppers, rice and raisins and stir well.
Pour in the lamb stock and bring to a boil.
Reduce heat, cover the pan with a lid and simmer for 20 minutes.
(Check there is enough moisture in the pan after 15 minutes – add a little water if it seems a bit dry.)
Pile the chopped spinach into the pan.
Cover again, and continue to simmer until the spinach wilts.
Fold the wilted spinach into the biryani and serve.
