Lamb & Vegetable Biryani

Hannah's Food Diary

I suppose this is a ‘cheats’ version as it uses readymade paste, which makes the dish a lot quicker to make, which is what you want in a weeknight meal really.

Serves two


  • 2 lamb leg steaks chopped into bitesize pieces
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 1 onion, chopped
  • 1 green pepper, sliced
  • Handful of mushrooms, quartered
  • 2 large handfuls of spinach
  • 120g rice
  • 250ml lamb stock
  • 1 tbsp nigella seeds
  • 1 tbsp cumin seeds
  • 2 tbsp madras paste
  • 5 curry leaves
  • Oil or fry light
  • Thumb size piece of ginger, peeled and chopped into matchsticks
  • Pickled red onion (recipe in earlier blog post)
  • 1 red chilli, finely sliced
  • Freshly picked coriander leaves


  1. Combine the lamb in the garlic and ginger paste with some salt, marinade for an hour or even better over night
  2. Pre-heat oven to 180 Fan
  3. Either add a drizzle of oil…

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