Lamb Biryani

Ingredients

5 ounces green beans

¼ pint grape tomatoes

1 lemon

⅛ ounce mint, divided

2 tablespoons roasted pistachios

2 cloves garlic

1 yellow onion

1 spice mix - ¼ teaspoon ground cardamom, ½ teaspoon ground cumin, ¼ teaspoon mustard seed

¾ cup basmati rice

10 ounces ground beef and lamb

1 tablespoon tikka masala curry paste

3 ounces baby spinach

Directions

Rinse all produce. Trim and discard ends of green beans (line up the ends to cut

them all together). Halve tomatoes. Halve lemon. Roughly chop mint leaves, discarding stems. Roughly chop pistachios. Mince garlic. Peel onion and cut into small dice.

In a small pot, heat 1 tablespoon canola oil over medium heat. When oil is

shimmering, add spice mix and onion. Cook, stirring occasionally, until soft, 5 minutes. Add rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10–12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again.

While rice cooks, pat beef and lamb dry with paper towel. Heat 1 teaspoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add curry paste (use half for less heat), beef and lamb, and ½ teaspoon salt. Cook, breaking up, until browned, 5 minutes. Using a slotted spoon, transfer beef and lamb to a bowl. Set aside. Discard excess fat from pan (see recipe tip), leaving behind a thin layer for the next step.

Place pan with from beef and lamb over medium heat. When fat is shimmering, add green beans and cook until beginning to soften, about 5 minutes. Add tomatoes, garlic, and ¼ teaspoon salt, and cook until tomatoes are tender, about 3 minutes. Remove pan from heat.

Once rice has finished cooking, add juice of 1 lemon and half of mint to pot and stir to combine. Transfer rice and beef and lamb to pan with green beans. Stir again to combine, add spinach, and stir to wilt. Taste and add salt and pepper as desired.

Divide lamb biryani between serving plates. Garnish with pistachios and remaining mint. Enjoy!

Notes

Can substitute tomato paste for tomatoes, can serve with yogurt