Lamb Biryani (Serves 4)

If , like me, you’re indulging in the wonderful Spring lamb which is in our butchers right now, this recipe for using up the leftovers is one that you shouldn’t forget. I first shared this tasty dish back in 2020…

This is a lovely ‘one pot’ recipe, great for using up leftovers – you could make it with other roast meats such as chicken, beef or pork. It’s definitely a recipe that you will want to make again and again, an easy Monday option!

200g basmati rice

1 tablespoon olive oil

2cm piece ginger, finely chopped

3 cloves garlic, chopped

1 onion, chopped

3 handfuls baby spinach leaves, roughly chopped

1 teaspoon curry powder

1 tablespoon plain flour (gluten free if required)

2 tablespoons mango chutney

200g leftover roast lamb, or whatever other meat you have left (see note above)

1 cup lamb or chicken  stock

50g almond flakes

50g butter, melted

Sea salt and black pepper

Greek natural yogurt to serve

Fresh coriander, chopped, to serve

1. Cooke the basmati rice according to the instructions on the packet, and set aside.
2. Place the oil, ginger, garlic and onion in an ovenproof dish and cook over a medium heat for 10 minutes.
3. Add the spinach and cook for a further 5 minutes.
4. Add the curry powder, flour, chutney, and the chopped lamb, season with salt and pepper then stir well. Pour in the lamb stock. Top with the reserved, cooked rice, sprinkle with the almonds and drizzle with the melted butter. Cover with a lid (or tin foil) and place in a preheated oven, 200’c fan.
5. After 20 minutes remove the lid and continue to cook for a further 20 minutes.
6. Serve topped with the yogurt and the chopped coriander.