Quick Lamb biryani

  • 200g lamb mince
  • 1/2 red onion
  • handful of raisins
  • 1 garlic clove crushed
  • 2cm ginger grated
  • 100g basmati rice rinsed in cold water
  • 1 Tbsp hot curry powder
  • 1 tsp garam masala
  • Large handful of spinach, stalks removed
  • 1/2 stock pot made up to 200ml with boiling water
  1. Heat a large pan, fry the onions until soft, add garlic and ginger and spice blend and stir to combine.
  2. Add the lamb and brown in the onion/ spice blend.
  3. Add the rice, raisins and stock, then stir well. Bring to the boil, cover with a lid, then cook for 15 mins on a low heat until the rice is tender.
  4. Stir through the spinach, and steam with the lid on for 5 mins before serving with a dollop of yoghurt.