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
Scale
- 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.