Place the onions, garlic, ginger and chillies in a food processor and pulse with a little water until you have a smooth puree. Heat the sunflower oil in a large casserole dish over a moderate heat until hot. Fry the onion puree and the red chilli for 4-5 minutes, stirring occasionally until lightly brown in colour, then sprinkle over the ground spices and some salt and pepper.
Add the diced lamb to the pan and cook, stirring frequently, for 5-6 minutes until aromatic and lightly sealed. Stir in the rinsed rice, French beans, then cover with the stock. Cover with a tight-fitting lid and bring to the biryani to a vigorous, rolling boil, then lower to a gentle simmer for 5 minutes.
Remove from the heat and set to one side. Remove the lid and stir in the peas, then cover again quickly with the lid and leave to stand for 10 minutes. Adjust the seasoning with lemon juice, salt and pepper, then spoon into serving pots.
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