Get your mates round and cook up this simple biryani, team it with a few of our Indian side dishes and you’ve got a party
Prep:10 mins
Serves 4
1 tbsp balti curry paste500g lean lamb leg steak or neck fillet, cubed200g basmati rice, rinsed in cold water400ml lamb or chicken stock200g spinach
STEP 1Heat 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.STEP 2Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.
