Incredible lamb biryani

Lamb Biryani

Serves 6

  • leftover lamb bones

  • 400 g basmati rice

  • 2 thumb-sized pieces of ginger

  • 6 cloves of garlic

  • 2 red onions

  • olive oil

  • leftover lamb dripping, optional

  • 450 g frozen spinach

  • 1 fresh red chilli

  • 2 heaped teaspoons curry powder

  • 2 tablespoons plain flour

  • 2 tablespoons mango chutney

  • red wine vinegar

  • 250 g leftover cooked lamb

  • leftover lamb gravy, optional

  • 1 handful of flaked almonds

  • fat-free natural yoghurt, to serve

  • a few sprigs of fresh coriander, optional

Biryani is a big hitter – it's scrumptious, hearty and is a bit of an Indian favourite. It has always been one of those wonderful recipes that has the capacity to use up leftovers – just like the Italians would make a lasagne, or the Brits would make a pie filling – and the flavour and moisture from the leftover shoulder of lamb is perfect for it.



Put the leftover bones from a roast shoulder of lamb into a large casserole pan – roughly break them up with a rolling pin if you can – then cover with 1.5 litres of water and simmer on a medium heat for 1 hour, skimming away any scum from the surface, to make a stock. Sieve it into a large jug and put aside to add wicked flavour to your stew and gravy later.



Cook the rice according to packet instructions, then rinse under cold water and drain. Preheat the oven to 200°C/400°F/gas 6. Peel and finely chop the ginger, garlic and onions, then divide between two large pans, both on medium heats, with a lug of oil in each (if you've got any leftover lamb dripping, use a spoonful here instead of oil for massive flavour). Cook for 10 minutes, stirring regularly, then add the frozen spinach to one pan with a splash of water and cook down for 10 minutes, still stirring regularly, or until dark and delicious. Season to perfection and put aside. Meanwhile, finely slice the chilli and stir into the second pan with the curry powder, flour, mango chutney and a splash of vinegar, then shred in the lamb. Stir well, add any leftover gravy you have, then pour in the stock and simmer for around 20 minutes, or until nice and thick. Season to perfection, then pour through a sieve into a pan to separate the meat stew from the gravy.



Season the rice to perfection, then layer half of it in a greased baking dish (roughly 25cm x 30cm), followed by all of the spinach and the meat stew from the sieve, finishing with a layer of rice. Sprinkle over the almonds, cover with tin foil and bake for around 40 minutes, or until hot through, removing the foil halfway. Serve with hot gravy and yoghurt on the side, and a scattering of coriander leaves (if using).



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Nutritional Information

Incredible lamb biryani

An Indian favourite

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0 foodies cooked this
Use up Sunday's roast lamb leftovers in this scrumptious and hearty lamb biryani – it's a big hitter in my house
Serves 6
2h 30m
Not too tricky
Method

Biryani is a big hitter – it's scrumptious, hearty and is a bit of an Indian favourite. It has always been one of those wonderful recipes that has the capacity to use up leftovers – just like the Italians would make a lasagne, or the Brits would make a pie filling – and the flavour and moisture from the leftover shoulder of lamb is perfect for it.

Put the leftover bones from a roast shoulder of lamb into a large casserole pan – roughly break them up with a rolling pin if you can – then cover with 1.5 litres of water and simmer on a medium heat for 1 hour, skimming away any scum from the surface, to make a stock. Sieve it into a large jug and put aside to add wicked flavour to your stew and gravy later.

Cook the rice according to packet instructions, then rinse under cold water and drain. Preheat the oven to 200°C/400°F/gas 6. Peel and finely chop the ginger, garlic and onions, then divide between two large pans, both on medium heats, with a lug of oil in each (if you've got any leftover lamb dripping, use a spoonful here instead of oil for massive flavour). Cook for 10 minutes, stirring regularly, then add the frozen spinach to one pan with a splash of water and cook down for 10 minutes, still stirring regularly, or until dark and delicious. Season to perfection and put aside. Meanwhile, finely slice the chilli and stir into the second pan with the curry powder, flour, mango chutney and a splash of vinegar, then shred in the lamb. Stir well, add any leftover gravy you have, then pour in the stock and simmer for around 20 minutes, or until nice and thick. Season to perfection, then pour through a sieve into a pan to separate the meat stew from the gravy.

Season the rice to perfection, then layer half of it in a greased baking dish (roughly 25cm x 30cm), followed by all of the spinach and the meat stew from the sieve, finishing with a layer of rice. Sprinkle over the almonds, cover with tin foil and bake for around 40 minutes, or until hot through, removing the foil halfway. Serve with hot gravy and yoghurt on the side, and a scattering of coriander leaves (if using).

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Nutritional Information Amount per serving:
  • Calories 462 23%
  • Carbs 61.5g 24%
  • Sugar 5.9g 7%
  • Fat 12.3g 18%
  • Saturates 2.7g 14%
  • Protein 23.4g 52%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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