MLA Lamb Biriyani with Raita

  • Prep 1Hr
  • Cook 1Hr, 30Min
  • Style ,
  • Meat
  • Cut
  • Serves 4

Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Lamb Biriyani with Raita from the experts at Australian Lamb!


1 pound boneless shoulder of Australian lamb, diced
3 tablespoons curry powder
½ cup yogurt
1 tablespoons vegetable oil
1 tablespoons butter
4 large yellow onions, thinly sliced
1 cup basmati rice, rinsed
6 whole green cardamom pods
2 ounces golden sultanas
2 ounces roasted cashew nuts
1 cup chicken stock
1 cup milk
salt and pepper
1 cup thick Greek-style yogurt
1/3 cup mint leaves, finely chopped, divided

To Serve:
8 small pappadums, cooked (crispy Indian flatbreads)


In a ceramic bowl, combine the curry powder and yogurt together to make a paste. Add the lamb and stir to coat. Cover and refrigerate at least 3 hours or overnight if time permits.

Preheat oven to 350°F. Heat oil and butter in a fry pan. Add the onions and cook for 15 minutes or until caramelized. Reserve approximately 2 tablespoons of the fried onions for garnish.

Place the marinated lamb into an 8-cup capacity ovenproof casserole dish. Spoon the remaining onions over the lamb. Sprinkle rice evenly over the lamb and onions. Add the cardamom pods. Top with reserved fried onions, sultanas and cashew nuts. Pour chicken stock and milk over the rice, then cover with foil. Bake for 1¾ hours or until rice is tender. Season with salt and pepper.

In a separate bowl, combine yogurt and 2 tablespoons of the mint leaves.

Spoon lamb into bowls and top with yogurt mixture and remaining mint leaves. Serve with pappadums.