Simon Rimmer served up a tasty lamb chops biryani on Sunday Brunch.
The ingredients are: 6 x lamb chops, fat on.
For the marinade: 1 cloves crushed garlic, 50mm piece grated ginger, tsp cayenne, tsp paprika, tsp ground cumin, salt and 200ml natural yoghurt.
1 onion, sliced, 250g biryani rice – washed and soaked for 30 mins, then drained, 500ml veg stock, 100g peas and 150g sliced chestnut mushrooms.
For the paste: 2 red chillies, 2 cloves crushed garlic, 25mm piece ginger – grated, Tsp turmeric, Tsp garam masala and Salt to taste.
Serve with naan and vegan yogurt, and garnish with crushed pistachios, crispy onions and mint and coriander.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.