Leftover Roast Lamb Biryani is loaded with flavour and a great budget dinner made easily with your leftover roast lamb. So delicious you will be cooking lamb roasts just to make this biryani.
LEFTOVER ROAST LAMB BIRYANI
This leftover lamb curry is baked in the oven topped with cooked rice, ghee and almonds and loaded with flavour, its one of my favourite leftover lamb recipes.
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.
You can make this from any roast lamb dinner, here are a few of my favourites;
This can be made using chicken stock, but to add extra nourishment, use a bone broth. Lamb broth is great, chicken will also work.
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.
HOW TO MAKE LAMB 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.
INGREDIENTS FOR LAMB BIRYANI
- RICE – Basmati is the best choice, or long grain white rice.
- EXTRA VIRGIN OLIVE OIL – good for cooking and light in flavour, ghee or coconut oil would also work.
- GINGER, GARLIC & ONION – all add to the flavour, you could leave one or all out if needed.
- BABY SPINACH – great for flavour and added nutrients.
- CURRY POWDER – adds a mild spice, you could increase or reduce depending on spice level you would like.
- PLAIN FLOUR – this helps to thicken, gluten free flour or cornflour works.
- MANGO CHUTNEY – this is really worth getting your hands on, lifts the flavour loads.
- LEFTOVER ROAST LAMB – leftover roast chicken is also great.
- BROTH / STOCK – any broth or stock could work, or even just water.
- ALMONDS – these are just for garnish and crunch, you could use other nuts or leave out.
- GHEE / BUTTER – either are good, this is adding more flavour so could be left out at this stage.
- YOGHURT – Greek or natural is great, sour cream or coconut yoghurt would also work.
- CORIANDER – for garnish, so can leave out or use parsley if you have it.
BASMATI OR LONG GRAIN RICE?
Basmati is part of the fragrant rice family, along with jasmine rice. Brown rice has not had the bran and germ removed, look for brown rice that has a few green kernels as this shows the rice has not been gassed for ripening. Rice is not naturally white, if you are buying it white it has been refined. Rice is best cooked after soaking for 8-24 hours, even better if you can add a little buckwheat flour to the soak. This will make the rice more digestible and remove anti-nutrients. To further increase the nutrient value of your rice, cook it in a good quality bone broth.
HOW TO MAKE LEFTOVER ROAST LAMB BIRYANI
STEP ONE
In a large, oven proof dish, cook the oil, ginger, garlic, onion for 10 mins.
STEP TWO
Add the spinach and cook a further 5 minutes.
STEP THREE
Add curry powder, flour, chutney, lamb, gravy, broth, rice & almonds.
STEP FOUR
Put lid on and bake 40 mins, take off lid after 20 mins.
LEFTOVER ROAST LAMB BIRYANI
Description
Leftover Roast Lamb Biryani is loaded with flavour and a great budget dinner made easily with your leftover roast lamb. So delicious you will be cooking lamb roasts just to make this biryani.
Ingredients
- 2 cups Basmati rice
- 1 tablespoon extra virgin olive oil
- 2cm piece ginger, finely diced
- 3 cloves garlic, finely diced
- 1 onion, finely diced
- 3 handfuls baby spinach leaves
- 1 tablespoon curry powder
- 1 tablespoon plain flour
- 2 tablespoons mango chutney
- 200g leftover roast lamb
- 1 cup lamb broth, chicken stock or water
- 1/2 cup almonds, crushed or flakes
- 1/4 cup ghee or melted butter
- Greek yoghurt to serve
- fresh coriander to serve
Instructions
- Cook rice as per packet instructions, then rinse under cold water and drain.
- Pre heat oven to 200C.
- In a large, oven proof dish, add the oil, ginger, garlic and onion and cook over medium heat for 8 minutes. Add the spinach and cook a further 5 minutes.
- Season with salt and pepper, then add the curry powder, flour, chutney and lamb, stir well to combine.
- Pour in lamb broth.
- Top with rice, then almonds and drizzle in ghee or melted butter.
- Put on lid and cook in oven for 20 minutes.
- Remove lid and cook a further 20 minutes.
- Serve topped with yoghurt and coriander.
Notes
If you don’t have a lid for your pan, cover with baking paper then tight with foil.
SHARING IS CARING
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