Lovely Lamb Biryani

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.

Lovely Lamb Biryani

When you want a curry that has flavour, aroma, taste and texture then a biryani it has to be.

4.74 from 95 votes

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Course: Main Dish

Cuisine: Asian, Indian

Keyword: Dairy, Lamb, Left Overs, Rice, Spice, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6 People

Calories: 293kcal

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Ingredients

 

MetricImperial

• 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 notes
  salt, 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, served in warmed bowls with the hot thick gravy with sprinkled herbs on top.

Notes

When you sieve the contents of pan 2, if the liquid is still a little too runny for your liking put the liquid back into the pan and simmer until your happy. You can continue with baking the biryani while reducing the gravy.

Nutrition

Calories: 293kcal | Carbohydrates: 28g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 376mg | Potassium: 599mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6343IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 4mg