sunday dinner biriani

smother your curry paste (keep the jar) over your choice joint of meat and place in the fridge for min 1hour max 24 hours

pre heat the oven to 150 degrees

in a large oven tray add all the veg uncooked and tin of tomatoes

fill the curry paste jar with water shake and pour over veg in the tray add a pint and a half of chicken stock.

place a grill over the top of the oven tray and place meat on grill ensuring it does not touch the gravy and cover tightly with tin foil

leave to cook in the oven for 2 hours stiring the gravy ocasionaly.

after 2 hours pour the rice in the gravy and stir, cook for a further hour or until the rice is cooked

your meat should be tender and falling of the bone

serve dish with rice and meat with nan bread

if you would like more moisture try adding a sauce - mix curry powder and gravy granules together and make like you would a normal gravy.