Lamb Chops with Spinach Biryani

By krystallondon

Ingredients

• Spinach Biryani:
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground cumin
• 1/4 tsp (1 mL) ground coriander
• 8 lamb loin chops
• 1 tbsp (15 mL) vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) mild curry paste or medium curry paste
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 cup (250 mL) basmati rice
• 1/4 cup (50 mL) raisins
• 1 cup (250 mL) sodium-reduced chicken broth
• 4 cups (1 L) chopped fresh spinach
• 1/4 cup (50 mL) toasted sliced almonds

Details

Servings 4

Preparation

Step 1

Spinach Biryani: In large saucepan, heat oil over medium heat; cook onion until deep golden, about 8 minutes. Add garlic, curry paste, salt and pepper; cook until fragrant,
about 2 minutes. Stir in rice and raisins to coat.

Add broth and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 20 minutes. Stir in spinach and almonds. Cover and let stand for 5 minutes.

Meanwhile, combine salt, cumin and coriander; rub over chops. Place on greased grill over medium-high heat or under broiler; grill, turning once, until medium-rare, 8 to 12 minutes. Serve with biryani.

Nutritional Info
Per serving: about -
cal 504
pro 35 g
total fat 18 g
sat. fat 4 g
carb 50 g
fibre 3 g
chol 87 mg
sodium 786 mg
potassium 688 mg
% RDI: -
calcium 9%
iron 27%
vit A 30%
vit C 7%
folate 34%