One pan Scotch Lamb Kofta

Nutrition

Energy 747kcal
Fat 26g
Sat Fat 7.6g
Protein 42g
Salt 1.6g

Ingredients

Cooking Method

1
If you are making the pickled onions, add the red onion to a bowl with the pickling ingredients. Stir well and leave at room temperature while you prepare the biryani, stirring every now and then.
2
Add 120g of the drained chickpeas to a large bowl and crush with a fork until they are lightly mashed. Add the lamb mince to the bowl with half the grated ginger, 2 crushed garlic cloves, 1 tbsp garam masala, 1 tbsp mango chutney. Mix well with your hands and shape into 12 oval kofta shapes.
3
Heat a casserole dish or large sauté pan with a lid over a medium/high heat. Add the oil and fry the koftas until evenly browned all over, they do not need to be cooked all the way through at this stage. Transfer to a plate and lower the heat in the pan.
4
Add the chopped onion and fry for 7-8 minutes until softened, making sure they don’t get too much colour on them. Once the onions are soft, add the remaining grated ginger and remaining 2 crushed garlic cloves. Stir for a couple of minutes.
5
Add the cinnamon stick, bay leaves, cardamom pods and remaining 1 tbsp garam masala. Stir for a couple minutes until the spices smell fragrant then add the rice.
6
Preheat the oven to 170°C fan/190°C. Stir for 2-3 minutes to coat the rice in all the spices, then add the remaining chickpeas, sultanas, chicken stock and 1 tbsp mango chutney. Bring to the boil then turn the heat down to a simmer and put a lid on the pan. Simmer for 20-25 minutes.
7
Once the rice is almost completely cooked and three quarters of the liquid has been absorbed, add the koftas back into the pan. Cover the pan with tin foil followed by the lid so the pan is really well sealed. Bake in the oven for 30 minutes until the rice has absorbed all the liquid and is cooked all the way through. You may need to add a splash more liquid if the rice needs a little more cooking.
8
When the rice is ready and the koftas are cooked all the way through, stir through the spinach, coriander and cashews. Taste and correct the seasoning. Mix the mint sauce into the yoghurt if using.
9
Serve the biryani and top with the pickled onions, mint yoghurt and extra coriander, mango chutney and lime wedges if using.

Find your
local butcher

Buy your meat locally from one of our Scotch Butchers Club members or at one of our partner retailers. Ask your local Scotch butcher to recommend their favourite recipes and trust them to give you the perfect, high-quality cuts you will need with craftsmanship and confidence.

Find a Butcher

Enjoy
Scotch Anywhere

Whether you are fine dining in a top restaurant venue or sharing a BBQ in the garden with friends, Scotch Beef, Scotch Lamb and Specially Selected Pork will provide the perfect quality you are looking for every time.

Make it an Experience