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Lamb & squash biryani with cucumber raita

Lamb & squash biryani with cucumber raita

Active Ingredients

  • 4 lean lamb steaks (about 400 g), trimmed of all fat, cut into pieces
  • 2 garlic cloves, finely grated
  • 8 tsp sliced fresh ginger
  • 3 tsp ground coriander
  • 4 tsp rapeseed oil
  • 4 onions, sliced
  • 2 red chillies, deseeded and sliced
  • 170 g brown basmati rice
  • 320 g diced butternut squash
  • 2 tsp cumin seeds
  • 2 tsp vegetable bouillon powder
  • 20 cm length cucumber, grated
  • 100 ml bio yogurt
  • 4 tablespoon sliced mint, plus a couple of extra leaves
  • handful coriander, sliced


  • STEP 1

    Mix the lamb with the garlic, 2 tsp sliced ginger and 1 tsp ground coriander and set aside.

  • STEP 2

    Heat 2 tsp oil in a non-stick pan. Include the onions, the staying ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Pointer in all the remaining spices, then stir in 500 ml boiling water and the bouillon. Cover the pan and simmer for 20 minutes.

  • ACTION 3

    Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later on.

  • STEP 4

    About 5 minutes prior to the rice is ready, heat the remaining oil in a non-stick frying pan, include the lamb and stir for a couple of mins up until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.


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Recipe from Good Food magazine, January 2018

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