Ingredients. By. New Year’s day catching up with my old bookselling pals (see About!!) If you have leftover hot cross buns, use these instead of the white bread, reducing the amount of cinnamon that you add to the mixture. Layer half of the rice in the bottom of your baking dish. Stir, and then add the lamb. I’m so glad I gave this a go. Mix well, then cover and and gently simmer for half an hour until the sauce is thickened and reduced. Post was not sent - check your email addresses! How to adapt using leftovers: Cut your leftover lamb into bitesize pieces, then start at step 2, frying the onions, peppers and mushrooms. Subscribe to the newsletter and get some tasty stuff every month. Add the remaining meat, another third of the onions and another sprinkling of rosewater. Pour in bone broth, chicken stock or water. https://www.greatbritishchefs.com/recipes/lamb-biriyani-recipe Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. These cookies will be stored in your browser only with your consent. Lamb Keema Biryani Remove from the oil with a slotted spoon and drain on kitchen paper. I wouldn’t let the cut of meat stop me from making this! These cookies do not store any personal information. 1159512 and registered as a company limited by guarantee in England & Wales No. Stir though the garlic, ginger, cinnamon, cloves, and balti paste and cook for 1 minute before adding the lamb and tossing well to coat. Full of contrasting textures and flavours, this is one of those recipes that the whole family will love – it works really well with cooked chicken too. Then in one of my magazine subscriptions, I found a recipe by food writer Ravinder Bhogal called ‘Ma’s lamb biryani’. Followed by all the spinach mixture and the meat mixture from the sieve. Intermediate. Heat the sauce/gravy. Cover with the remaining rice and dot with a little extra ghee. Grind to a coarse blend using a spice grinder or a pestle and mortar. Recipe adapted from Ravinder Bhogal’s lamb biryani in Delicious magazine. Nobody likes to compromise on the portion biryani and regret not taking that second helping; which is why we are often guilty of overfilling our plates and even over-ordering Biryani sometimes. 4. In a blender, whizz the 1 chopped onion, garlic, ginger and chilli to a paste. Instantly my brain scans to this amazing Jamie Oliver recipe (Save with Jamie) and I cannot wait to cook this up! Add the tomatoes, tomato puree, chopped apricots, the toasted spices and the rest of the spice mix ingredients and 100ml water. Meanwhile, wash the rice in several changes of cold water then soak for half an hour. Sorry, your blog cannot share posts by email. However, as there’s only two of us there was a lot of leftover meat. There was a special offer on lamb legs in the local supermarket, so I decided to roast one up for sunday dinner. 1 fresh red chilli, sliced Cover with another third of the rice and dot with 2 tbsp of the ghee. Toast the almonds in a small, heavy-based pan, over a medium heat, until golden, moving them around in the pan often, so they brown evenly. Add the ginger, garlic and onion to a large fry pan over medium heat and cook for 10 minutes. https://www.nigella.com/recipes/guests/rob-allison-slow-cooked-lamb-biriyani Discover how much using up the food you buy could save you at the checkout – plus a few bright ideas for spending the extra pounds. Not only is the flavour fantastic, but this recipe also made the meat stretch to another two meals, getting the most out of an expensive cut of meat. Take your rightful place among the nation’s food-saving heroes. Registered office at Second Floor, Blenheim Court, 19 George Street, Banbury, Oxon, OX16 5BH. Add salt, pepper, curry powder, flour, chutney, leftover lamb and any leftover gravy if you have it. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window). Finish by layering the rice on top. Set aside. Stir well to combine. If you follow my fuss-free steps, this dish can be a great one to make ahead and then pop into the oven when you are ready. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Help us protect our planet by becoming a Food Saver Super Hero - a fun activity for all ages. 7. Total time using leftovers: 20 minutes Use 500g leftover roast lamb, serves 6 . A simple recipe from Albert Bartlett to make the most of your spuds. 2 medium red onion, small dice This category only includes cookies that ensures basic functionalities and security features of the website. 2 heaped tsp curry or garam masala powder Cook the microwave basmati rice according to the pack instructions. It is mandatory to procure user consent prior to running these cookies on your website. Serve and pour over with a flourish of yoghurt and coriander if you so desire…I don’t. In the other pan, add the chilli, curry/garam masala powder, flour, mango chutney and a splash of vinegar. I didn’t fancy making a shepherd’s pie, so had a look through my recipe collection for something that used leftover lamb, but couldn’t find anything. Heat the oil in a large saucepan and cook the onion over a medium to high heat for 5 minutes until coloured. Preheat the oven to 160c and grease the base of a small casserole with 1tbsp ghee, then cover with one third of the rice. Allow to cool. Put the lamb in a bowl with the fried paste, turmeric, yoghurt and lime juice. https://www.fussfreefoodie.com/recipes/leftovers-lamb-biryani Best made with all rounder potatoes. Heat the 50ml oil in a large frying pan, then fry the sliced onions over a medium-high heat until brown and crisp stirring now and then to prevent burning. Add the frozen / fresh spinach to one pan with a splash of water. 400g basmati rice (prepared if wanting to make fuss-free) Sprinkle over the mint and coriander, then stir. Not only is the flavour fantastic, but this recipe also made the meat stretch to another two meals, getting the most out of an expensive cut of meat. Full of contrasting textures and flavours, this is one of those recipes that the whole family will love – it works really well with cooked chicken too. Season with salt and pepper. Mix well, then marinate in the fridge for a few hours. Content belongs to me unless otherwise specified. Jamie Oliver's Chocolate Bread and Butter Pudding, Paul Hollywood's Banana, Chocolate and Walnut loaf, Simon Hopkinson's Traditional Rice Pudding, 3 red onions, 2 finely sliced, 1 chopped into chunks, 3.5cm piece fresh ginger, roughly chopped, leftover lamb leg or shoulder (preferably about 500g), small handful of fresh coriander, chopped, 4 medium free-range eggs, hard boiled and cut into quarters. 250g leftover lamb, shredded We'll assume you're ok with this, but you can opt-out if you wish. Add the lamb and any marinating juices to the pan. The colours in the photo looked amazing and though the recipe called for fresh lamb, not cooked meat, I thought I’d try adapting the recipe. Set aside. This website uses cookies to improve your experience while you navigate through the website. Preheat the oven at 200 deg c. Grease a dish (approx 25cmx30cm) with butter and set aside. 500ml lamb, chicken or veg stock Bring to the boil, then simmer for 5 minutes until half-cooked (the rice should still have bite). It’s a great recipe to use up leftover roast lamb shoulder, but equally keeping things fuss-free, lamb shank, the leg would equally work as well.