SW recipe: Lamb biryani with tandoori broccoli


250g fat-free natural yogurt

7 red chilli, deseeded and thinly sliced

4 garlic cloves, finely chopped

2 tsp finely grated fresh root ginger

1/4 tsp ground cloves

1 tsp ground cinnamon

2 tsp each of ground cumin and ground coriander

Salt and freshly ground black pepper

750g lamb leg steaks, all visible fat removed, cut into bite-size chunks

350g dried basmati rice

A large pinch of saffron threads

100ml hot chicken stock


2 large onions, thinly sliced

7 cinnamon stick

8 green cardamom pods, lightly crushed

1 tbsp each of finely chopped fresh mint and coriander leaves

For the tandoori broccoli: 400g thin-stemmed broccoli and 1 tbsp tandoori curry powder.


1 Put the yogurt in a large bowl with the chilli, garlic, ginger, ground cloves and cinnamon, and half the ground cumin and coriander. Season and mix well. Add the lamb, toss to coat, then cover and leave to marinate in the fridge overnight.

2 Allow the lamb to come to room temperature for 30 minutes. Rinse the rice, soak in cold water for
30 minutes, drain and set aside. Stir the saffron into the stock.

3 Meanwhile, preheat your oven 150°C/fan 130°C/gas 2. Spray a wide frying pan with Frylight and place over a medium heat. Stir-fry the onions for 15 minutes, or until softened, then stir in the remaining ground cumin and coriander and cook for 1 minute.
4 Put the cinnamon stick and cardamom pods in a pan. half-fill with water and bring to the boil. Add the rice, stir, then return to the boil. Cook for 3 minutes, then drain and stir in the onions and spices.

5 Spray a 3-litre casserole dish with Fryfight and place over a low heat. Spread a thin layer of the rice mixture in the base of the dish. Top with half the lamb and marinade, then half the remaining rice. Pour over half the saffron stock and top with the remaining lamb and marinade. Spread the last of the rice on top and pour over the remaining stock. Cover tightly with foil, then the lid, and turn up the heat for 30 seconds to build up steam.

6 Bake for 25-30 minutes, or until the Iamb and rice are tender. Remove from the oven and leave covered for 30 minutes. Discard the cinnamon stick.

7 Steam the broccoli for 2-3 minutes. drain well and return to the pan. Spray with Frylight and scatter over the curry powder. Place a griddle pan over a medium-high heat and cook the broccoli for 2 minutes, turning. Serve with the biryani.


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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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Now no food has the power to actually slim you down, but the foods with the least calories for the most amount of filling power will cut your calorie intake without you even realising.
These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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