Lamb Biryani

INGREDIENTS

• 2 cups Jasmine or Basmati rice

• 1 tablespoon olive oil

• 1 small piece ginger, finely grated

• 3 cloves garlic, finely diced

• 1 onion, finely diced

• 3 handfuls baby spinach leaves, chopped

• 2 teaspoon curry powder

• 1 tablespoon plain flour

• 2 tablespoons mango chutney or Orange Marmalade

• 2 1/2 cups leftover roast lamb (or whatever you have left)

• 1 cup lamb broth, or vegetable broth

• 1 tablespoon butter

• ½ cup slivered almonds

• Greek or natural yoghurt to serve

• fresh cilantror to serve

INSTRUCTIONS

Cook rice as per packet instructions. Stir in 1 Tbsp butter and salt to taste

In a large, oven proof dish, add the oil, ginger, garlic and onion over medium heat and cook for 10 minutes.  Add the spinach and cook a further 5 minutes.  Add salt, pepper, curry powder, flour, chutney, lamb and any leftover gravy if you have it.  Stir well to combine.  Pour in broth. Simmer for 30-45 minutes

Serve over the rice, sprinkled with almonds, a dollop of yoghurt and Cilantro.