Quick lamb biryani

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1. Heat a large pan, fry the curry paste until fragrant, add the lamb, then brown on all sides. Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid, then cook for 15 mins on a medium heat until the rice is tender.
2. Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.

Per serving

387 kcalories, protein 32g, carbohydrate 41g, fat 12 g, saturated fat 5g, fibre 1g, salt 1.05 g

'I'm always on the lookout for fast evening meals and this Quick lamb biryani was very easy indeed. The spinach seemed an unusual ingredient, but worked brilliantly.'

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Results 1-20

• Fiona

  16 November 2007

  Fiona rated this recipe

  

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• dnolan

  16 November 2007

  dnolan rated and commented on this recipe

  

  This was a really nice dish. I used frozen spinach which worked just as well, and added some broad beans in also. Would work just as well with chicken or other meats.

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• Chirsteen

  17 November 2007

  Chirsteen rated and commented on this recipe

  

  I thought this recipe was really delicious. We only had Madras curry paste to use the first time we made it and have since tried it with Balti paste. I have to say that the madras is much much better.

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• Mike

  23 November 2007

  Mike commented on this recipe

  I have used this a lot as a quick meal ready in a short time for a starving family after work, as well as on friends as the main course when entertaining, and it has never failed! I have used chicken, but come back to lamb every time for the additional flavour it gives.

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• J Green

  28 November 2007

  J Green rated and commented on this recipe

  

  Used Tikka Masala paste and worked great. Good student one-pot...

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• weeble cooks

  28 November 2007

  weeble cooks rated and commented on this recipe

  

  Exceptionally quick & easy!!

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• Katie

  02 December 2007

  Katie rated and commented on this recipe

  

  It's so quick and easy and the family loved it.

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• Pamela

  13 December 2007

  Pamela rated and commented on this recipe

  

  quick and easy mid week meal

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• blemy

  14 December 2007

  blemy commented on this recipe

  really good meal, super quick and easy. boyfriend loved it :-)

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• blemy

  14 December 2007

  blemy rated this recipe

  

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• Vanessa

  07 January 2008

  Vanessa rated and commented on this recipe

  

  Delicious!

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• Karen

  08 January 2008

  Karen rated and commented on this recipe

  

  Tasty and quick - a perfect combination. I double the quantity of balti paste to give it more flavour.

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• lecayla

  08 January 2008

  lecayla rated and commented on this recipe

  

  Couldn't believe how tasty this was with so few ingredients!! Will be making again and again!!

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• Annette

  10 January 2008

  Annette rated and commented on this recipe

  

  This was unbelievably quick and easy; I think next time I'll use chicken with a korma paste instead because it's difficult to get lamb tender enough when you're cooking it quickly

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• Vicky Plum

  19 January 2008

  Vicky Plum rated and commented on this recipe

  

  This is so easy to make and tastes absolutley fab.

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• Joanne

  25 January 2008

  Joanne commented on this recipe

  This was very tasty - I put too much stock in and it turned into a risotto but still lovely.

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• Julie

  29 January 2008

  Julie rated and commented on this recipe

  

  Really easy and VERY yummie! I fried up a chopped up onion with the lamb too! Will definitely be a regular mid week supper at our house!

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• Hayley

  03 February 2008

  Hayley rated this recipe

  

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• Zed

  11 February 2008

  Zed commented on this recipe

  I used Lamb leftover from our Sunday roast. Very quick and easy to make, tasted yummy too.

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• dramcq

  02 March 2008

  dramcq rated and commented on this recipe

  

  My very fussy husband loved this, so top marks!

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Ingredients

• 1 tbsp balti curry paste
• 500g lean lamb leg steak or neck fillet, cubed
• 200g basmati rice , rinsed in cold water
• 400ml lamb or chicken stock
• 200g spinach

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Low-fat

Ingredients

• 1 tbsp balti curry paste
• 500g lean lamb leg steak or neck fillet, cubed
• 200g basmati rice , rinsed in cold water
• 400ml lamb or chicken stock
• 200g spinach

Per serving

387 kcalories, protein 32g, carbohydrate 41g, fat 12 g, saturated fat 5g, fibre 1g, salt 1.05 g

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