Lovely Lamb Biryani is everything the name says. This biryani is full of amazing spices, lamb, delicate vegetables and a killer aroma. This Indian dish is absolutely lovely. I make this when I have lamb leftover from a previous meal so nothing is wasted. Serve as a main dish for a filling totally tasty meal for 6.
A warm, fragrant dish that fills your kitchen with the promise of a hearty meal, and for me, Lovely Lamb Biryani does just that every time. I discovered this version while wanting to make something special from leftover lamb, and it quickly became one of my favourite midweek treats. Unlike the complex biryanis you see in restaurants, this one is approachable, full of flavour, and perfect for when you want a dish that feels indulgent without demanding hours of effort.
The magic of lovely lamb biryani begins with basmati rice, which, once cooked and cooled, forms the fluffy foundation of this layered masterpiece. Cooking the rice ahead and rinsing it under cold water might seem like a small step, but it’s essential—it stops the grains from sticking together and keeps them light and separate, exactly what you want in a biryani. While the rice is resting, two skillets go to work: one handling the lamb with a heady mix of curry powder, garlic, ginger, chilli, and a splash of red wine vinegar, and the other softening down a generous pile of spinach with onions and a touch of olive oil. The smells at this point are already intoxicating—the warm, spiced aroma of the lamb mingling with the earthy sweetness of the spinach makes it impossible not to sneak a taste.
What I love most about this lovely lamb biryani is how it balances textures and flavours. The spinach offers a soft, leafy counterpoint to the tender, spiced lamb, while flaked almonds add a delicate crunch that lifts the whole dish. The lamb is simmered slowly in stock until thick and luscious, and then sieved to create a rich gravy that seeps into the rice layers as the biryani bakes in the oven. Covering it with foil ensures that everything steams together, locking in moisture and warmth, and then a final turn without the foil gives just enough colour and texture to the top layer of rice. By the time it comes out of the oven, the kitchen is filled with a heady perfume of spices and roasted almonds—it’s utterly irresistible.
Serving this lovely lamb biryani is a joy in itself. I like to dish it into warmed bowls, making sure that each helping has a bit of everything: the green spinach, tender lamb, and fluffy rice, with the thick gravy pooling at the edges. Even on a simple weeknight, it feels celebratory, the kind of meal that makes you linger over the table a little longer. It’s also incredibly versatile—leftover lamb works wonderfully, and you can adjust the heat of the chilli or the richness of the gravy to suit your own taste.
Lovely Lamb Biryani is proof that you don’t need to spend hours over a hot stove to create something memorable. With just a few thoughtful steps—layering the rice and fillings, careful seasoning, and a patient bake—you end up with a dish that’s comforting, flavourful, and just a little bit luxurious. Whether it’s a family dinner, a treat for friends, or a special solo indulgence, it’s one of those recipes that never fails to impress, without ever feeling fussy.
Lovely Lamb Biryani
Ingredients
- 300 g lamb leftover
- 400 g basmati rice
- 2 large red onions peel/finely chop
- 5 cloves garlic peel/finely chop
- 1 large red chilli
- 2 inch ginger peel/finely chop
- 2 tbsp curry powder
- 100 g flaked almonds
- 400 g spinach
- 2 tbsp all purpose flour
- 1/2 tbsp red wine vinegar
- 1 ¼ litre lamb stock or cube
- olive oil
- salt to taste
- pepper to taste
Instructions
- Cook the basmati rice according to the packet instructions. Once cooked, remove from the heat and rinse under cold water to stop cooking and remove starch. Put to one side for now.400 g basmati rice
- Preheat your oven to 400F/200C/Gas Mark 6.
- Place two large pans over a medium heat add a little olive oil to get the cooking going. Once hot, equally divide the garlic, ginger and onions between the pans.2 large red onions, 5 cloves garlic, olive oil, 2 inch ginger
- Stir the two pans for about 10 minutes and then add the spinach to one of the pans. (Hence called pan 1). You need to add a little water to help wilt the spinach. Allow to cook down for a further 10 minutes. Stirring regularly.400 g spinach
- Taste pan 1 and season each accordingly then put to one side just for now.
- Add the chilli, curry powder, flour, chutney and the red wine vinegar to pan 2 and add the lamb. Stir well to combine.1 large red chilli, 2 tbsp curry powder, 2 tbsp all purpose flour, 1/2 tbsp red wine vinegar, 300 g lamb
- Add the lamb stock to pan 2 and stir well. Place back onto the heat and simmer for about 20 minutes until the liquid has reduced and the is lovely and thick. See notes.1 ¼ litre lamb stock
- Taste and season accordingly. Place a jug under a sieve and sieve the contents of pan 2. Keep the liquid. See notessalt, pepper
- Place half of the rice into a lightly buttered dish spreading it out evenly. Then add the contents of pan 1 and spread it over evenly and then finally the sieved contents of pan 2.
- Finally add the remaining rice forming the top layer.
- Add the flaked almonds over the top and then cover with aluminium/tin foil.100 g flaked almonds
- Place the Biryani on the middle shelf of the preheated oven and bake for 20 minutes before removing the foil and cooking for a further 20 minutes. Make sure it is hot all through before serving.
- Once cooked, serve the lovely lamb biryani in warmed bowls with the hot thick gravy with sprinkled herbs on top.
29 comments
Everything is brilliant about this recipe.
Delicious, filling, and full of flavour.
Incredible flavours, will definitely make again.
I enjoyed every single bite.
Simple enough to cook after work, yet impressively tasty.
Absolutely delicious, the lamb was tender and the spices just right.
Easy to follow, and the results were restaurant-quality.
The chilli gave it just the right amount of heat.
Family loved it, and there were no leftovers!
A wonderful midweek meal that feels luxurious but is easy to make.
Such a satisfying meal, perfect for leftovers too.
The layering technique made the flavours really stand out.
A bit time-consuming but so worth the effort.
A hearty dish that feels indulgent without being complicated.
Perfectly spiced, hearty, and comforting.
Absolutely loved it, the kitchen smelled amazing while cooking.
Loved the layering of rice and lamb, everything cooked perfectly.
This biryani turned leftover lamb into something spectacular.
The lamb was tender and perfectly cooked in the rich stock.
The aroma alone makes your mouth water.
So comforting and warming on a cold evening.
Flavoursome, aromatic, and beautifully textured.
The spinach and almonds added such a nice texture contrast.
The thick gravy soaked into the rice beautifully.
The almonds on top were a genius touch.
Will definitely be on our dinner rotation.
Even my picky eaters asked for seconds.
One of the best biryanis I’ve made at home.
The spinach really balanced the rich lamb flavours.