Lamb Biryani

• 1 lb boneless lamb shoulder, cubed
• 1/4 cup korma paste
• 1 tbsp minced ginger
• 3 tbsp oil
• 2 medium onions, thinly sliced
• 1/2 cup golden raisins
• 1 clove garlic, thinly sliced
• 2 pkg (9 oz each) microwave long-grain rice
• 1/2 cup sliced almonds, toasted
• 2 None hard-boiled eggs, peeled and chopped
• None None Chopped cilantro, to garnish
• None None Mango chutney and naan breads, to serve (optional)

1. Place the lamb, korma paste and ginger in a bowl; stir to coat the lamb evenly.
2. Heat the oil in a large skillet on low heat. Cook the onions for 8-10 mins, stirring, until golden and softened. Add the raisins and garlic; cook for a further 2-3 mins until the raisins are plump. Transfer the mixture to a medium bowl.
3. Add the lamb mixture to the pan; cook on medium heat for 5-6 mins until the meat is golden and cooked through. Transfer to a plate.
4. Add the rice to the pan; stir to coat in the pan juices. Spoon the lamb and onion mixture on top of the rice. Sprinkle with the almonds and 1/4 cup water. Cover with a tight-fitting lid. Cook on low heat for 8-10 mins until the rice is tender.
5. Add the hard-boiled eggs to the curry; gently toss together, taking care not to break up the eggs. Transfer to a warmed serving dish; garnish with cilantro. Serve with mango chutney and naan breads, if desired.

lamb shoulder, paste, ginger, oil, onions, golden raisins, clove garlic, longgrain rice, almonds, eggs, cilantro, mango

Taken from recipes-plus.com/api/v2.0/recipes/28860 (may not work)