Creamy Lamb Biryani PHILLY

Creamy Lamb Biryani PHILLY
20 Mins
Prep time
105 Mins
Cooking time
Serves 4

What you need

  • 2 tablespoons oil
  • 2 large onions, sliced
  • 3 cloves garlic, crushed
  • 1 tablespoon freshly grated ginger
  • ½ cup mild curry paste
  • 1 kg diced lamb
  • 1 teaspoon garam masala
  • 1 whole red chilli, optional
  • 400g can diced tomatoes
  • ½ cup chicken or vegetable stock
  •  250g PHILADELPHIA Spreadable Cream Cheese
  • ½ cup coriander leaves
  •  Rice, for serving

How to make it

  1. HEAT oil in a large saucepan and sauté onions, garlic and ginger until fragrant.  Add curry paste and cook for a further minute.  Add lamb and toss well until browned and coated in curry paste.
  2. STIR in garam masala, chilli and tomatoes and bring to the boil.  Reduce heat, cover and simmer for 1½ hours or until meat is tender and sauce is thickened.
  3. STIR PHILLY and coriander through the cooked lamb and serve with rice.