Scrummy SOLUTIONS

A very basic biryani – of sorts

SERVES 4

Vegetable oil, for pan-frying 500g lamb mince
½ small red onion, halved, thinly sliced
1 teaspoon curry powder
3 cardamom pods, lightly bruised
¼ teaspoon ground cinnamon
1 tablespoon curry leaves (available from selected supermarkets and specialty stores)
3 tablespoons sultanas or currants
½ teaspoon mustard seeds
2 tablespoons tomato paste (concentrated purée)
200ml coconut milk
1 cup basmati rice
2 cups chicken stock
1 tablespoon sea salt
2 handfuls of baby spinach

OPTIONAL INGREDIENTS

Pappadums, plain yoghurt, thinly sliced cucumber, mint leaves

1 Preheat oven to 200°C. Heat a splash of oil in an ovenproof frying pan over medium-high heat. Brown mince. Add the onion and cook for another 5 minutes or until the mince is cooked through.

2 Add the curry powder, cardamom, cinnamon, curry leaves, sultanas and mustard seeds, frying for a few minutes until