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Lamb Biryani with Caramelized Onions
In this classic dish, tender lamb is marinated in a blend of aromatic spices and then layered with fragrant basmati rice, and caramelized onions. Everything is then slow-cooked, allowing the flavors to meld together and infusing the rice with the delicious juices of the lamb. Accompanied with a coconut yogurt sauce that has a touch of heat from habanero peppers & freshness from mint and cilantro, It’s perfect for a special occasion or as a comforting meal on a chilly day!
Nutritional facts
Protein
70g
Carbs
82g
Calories
970
Fat
40g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Habanero Peppers, Turmeric, Red Onion, Mint, Plain Yogurt, Black Pepper, Garam Masala, Cinnamon Stick, Cilantro, Garlic, Cinnamon, Onion, Basmati Rice, Kosher Salt, Lemon Juice, Ginger, Coconut Yogurt, Lamb
Reviews
3.9
Based on 88 reviews
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Luisa Ferrante · 02/20/24
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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