A budget dinner made easy using your leftover roast lamb. So delicious you will be cooking lamb roasts just to make this biriyani!
Tricks like this are a great way to keep the grocery budget down. This won’t even taste like a leftovers meal. For a spicier version you could double the amount of curry powder, as I have kept it low for my two toddlers. I won’t say anything else as I am on a deadline to get this up on the blog for a friend wanting to try it out…….
leftover lamb bones to make bone broth, else use any stock you have on hand, or even just water is fine
2 cups basmati rice
2cm piece ginger
3 cloves garlic
3 handfuls baby spinach leaves, chopped
1 tsp curry powder
1 tbsp plain flour
2 tbsp mango chutney
200g leftover roast lamb (or whatever you have left)
½ cup crushed almonds or almond flakes
natural yoghurt to serve (optional)
fresh coriander (optional)
If you can, use an organic lamb roast with the bone in, it will give more flavour and you can use the bones to make nutrient rich bone broth for later use.
LAMB BONE BROTH; Remove all the meat from the bones and place in a slow cooker with 2 litres of water and simmer on high for at least 4 hours, or in a pot with a lid on the stove for at least 2 hours. Skim any scum from the surface as it is simmering. Strain and discard the bones, keeping just the liquid. This can be done right after your roast dinner so the stock is ready for the next day.
See a link here on more information about bone broth;
BIRIYANI; Cook rice as per packet instructions, then rinse under cold water and drain.
Preheat oven to 200°C/400°F.
Peel and finely chop the ginger, garlic and onion. Place in a fry pan over medium heat and cook 10 minutes. Add spinach and cook a further 5 minutes.
Add salt, pepper, curry powder, flour, chutney, leftover lamb and any leftover gravy if you have it. Stir well to combine. Pour in 1 cup / 250ml of the prepared bone broth, if you don’t have this use any stock you have or just water.
Grease a baking dish and layer in half of the rice, then the meat, then the rest of the rice. Sprinkle with almonds and cover tightly with tin foil.
Bake for 40 minutes, removing the tin foil after 20 minutes.
Serve topped with yoghurt and coriander.