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Quick lamb biryani

Quick lamb biryani

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Rating: 4 out of 5.111 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Get your mates round and cook up this simple biryani, team it with a few of our Indian side dishes and you've got a party

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal387
fat12g
saturates5g
carbs41g
sugars1g
fibre1g
protein32g
low insalt1.05g
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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

Method

  • STEP 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.

  • STEP 2

    Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.

Goes well with

Recipe from Good Food magazine, November 2007

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Overall rating

Rating: 4 out of 5.111 ratings
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