Lamb biryani

Name: Lamb biryani
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 1½ tbsp Essential Sunflower Oil; 1 onion, halved and finely sliced; 360 g pack The Spice Tailor Delhi Biryani kit; 260 g pack Essential British Diced Lamb Shoulder; 15 g Essential Salted Butter, chilled and finely chopped

Who doesn’t love a good curry? Make it really easy by using a curry kit.

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Serves2
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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Ingredients

1½ tbsp Essential Sunflower Oil
1 onion, halved and finely sliced
360g pack The Spice Tailor Delhi Biryani kit
260g pack Essential British Diced Lamb Shoulder
15g Essential Salted Butter, chilled and finely chopped

Method

Preheat the oven to 180oC, gas mark 4. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the onion with a pinch of salt, stirring regularly, for about 15 minutes, until crisp and golden.
Meanwhile, in a small, lidded casserole dish or saucepan, heat 1⁄2 tbsp oil over a medium-high heat. Fry the spices from the biryani kit for 20 seconds, add the lamb and fry for 1-2 minutes to seal, ensuring all the cut surfaces of the meat are well browned. Add the sauce from the kit and 3 tbsp water. Stir and simmer gently over a medium heat for about 10 minutes, until the meat is coated in a creamy sauce.
Massage the rice packet from the kit to break up any clumps, then layer the rice evenly over the lamb. Sprinkle over the crispy onions and chopped butter, then cover the pan with a lid and transfer to the oven for 20 minutes.

Cook’s tip

Spinach raita is lovely alongside this dish. To make it, toast 1 tsp cumin seeds in a frying pan. Add a bag of spinach and stir until wilted, squeeze out the excess water then stir through some natural yogurt with a pinch of salt.