Quick lamb biryani

10-30 minutes 4 servings 400 kcal or less balti basmati rice curry curry paste indian lamb mains neck quick spinach take-away

N/A

Source

Ingredients

1 tbsp balti curry paste

500g lean lamb leg steak or neck fillet, cubed

200g basmati rice , rinsed in cold water

400ml lamb or chicken stock

200g spinach

Method

Heat a large pan, fry the curry paste until fragrant, add the lamb, then brown on all sides. Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid, then cook for 15 mins on a medium heat until the rice is tender.

Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.