- Heat a medium pot with a tight fitting lid and add the oil or ghee. When hot, add the slices of onion and sauté until lightly browned, about 5 minutes.
- Add Shemin’s Curry Paste and a splash of water, and simmer for 1½ minutes. Then add Shemin’s Biryani / Pilau Spice Blend, tomatoes and lamb. Cook until browned, breaking up the mince with a wooden spoon as it cooks, about 2-3 minutes. Add the drained rice, mint, salt, water and coconut milk.
- Put the lid on and simmer until the liquid is absorbed by the rice, about 20 minutes.
- Scatter the coriander leaves, lime juice and black pepper over the top of the rice before serving.
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