Alive and Cooking

Lamb Birini

Send to a friend send to a friend! print print recipe


(Serves 4)

1 lamb back strap, 1cm dice
1 onion, 1cm dice
1 stick of celery, finely chopped
2 cloves of garlic
3 whole cloves
1 tsp whole coriander seeds
1 tsp mustard seeds
1 star anise
1 tsp hot madras curry powder
300g basmati rice
160g baby spinach leaves
50g butter
1 litre chicken stock
Splash of oil


Place the whole cloves, star anise, coriander seeds, hot madras and ½ tsp of the mustard seeds in a mortar and pestle and grind to a powder.

Heat a wok with a splash of oil and fry the remaining ½ tsp of mustard seeds until they start popping.

Add the lamb, celery and onion to the wok and fry until the lamb is sealed.

Add the spices from the mortar and pestle into the wok. Give it a good stir to toast the spices. Add the rice and stir-fry for 1-2 minutes.

Pour in the stock, place on a lid and simmer for 10-15 minutes or until all stock is absorbed.

Just before serving, add the baby spinach to the wok. Place a lid on and allow to wilt down. Stir through the butter and serve.

Lamb Birini