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Fantastic company deserves delicious food and this simple biriyani recipe is just that! A baked casserole of basmati rice and tender lamb that’s flavoured with a fragrant Indian curry paste is great teamed up with lots of tasty side dishes. 

There’s a bit of a hygge theme this week on the blog and one of my tips in my previous post was slow cooking or just cooking a meal in general.  It encapsulates the idea of cosiness, creating a beautiful warm atmosphere and taking a moment to enjoy the little things in life with your loved ones.  Enjoying good times with your favourite people is a big part of the hygge concept and there is no better way to do that than over a warm home cooked meal. 

Lamb Biriyani
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
A baked casserole of basmati rice and tender lamb that’s flavoured with a fragrant Indian curry paste is great teamed up with lots of tasty side dishes.
Servings: 4
Author: Jemma Andrew-Adiamah
  • 450 g /1lb lamb shoulder or leg steaks cut into 2.5cm/1inch cubes
  • 30 ml /2tbsp rapeseed or vegetable oil
  • 2 medium onions peeled and finely chopped
  • 6 garlic cloves peeled and finely chopped or 30ml/2tbsp garlic purée
  • 1 x 5cm/2inch piece fresh root ginger peeled and finely chopped or grated (frozen
  • will do too)
  • 30 ml -60ml/2- 4tbsp curry paste or powder of your choice
  • 600 ml /1pint good hot lamb stock
  • Salt and freshly milled black pepper
  • 150 g /5oz frozen spinach
  • Large bunch freshly chopped coriander
  • 500 g /1lb 2oz cooked basmati rice
  • Lime/lemon wedges to garnish
  • Extra freshly chopped coriander to garnish
  1. Preheat the oven to Gas mark 4, 180°C.
  2. Heat 15ml/1tbsp oil each in two separate pans and cook the lamb, half the onions, garlic and ginger in one pan and the remaining onions, garlic, ginger in the second pan. Reduce the heat and cook gently for 6-8 minutes until the meat in the pan is brown and the onion mixture is soft.
  3. Add equal quantities of the curry paste or powder to each pan according to your preference and for 1-2 minutes to release the flavours. Add the lamb stock to the pan with the lamb mixture. Turn up the heat and bring to the boil. Remove from the heat, season to taste and add half the coriander.
  4. Add spinach to the second pan with the onion and garlic mixture. Heat gently, stirring occasionally until the spinach thaws. Remove from the heat, season to taste and add the remaining coriander.
  5. Spoon half the lamb mix (including half the stock) into a 600ml/1pint lightly greased rectangular ovenproof dish, then half the spinach mix and half the rice. Repeat the steps finishing with the rice.
  6. Cover with foil and cook in the oven for 20-25 minutes.
  7. Serve with mango chutney, naan or pitta bread and a cucumber raita.
Recipe Notes

This recipe works well with cooked roast lamb too. The same cooking times apply.

One cosy Sunday afternoon, I fancied cooking up a hearty meal for my family to take advantage of the hygge atmosphere that we had created in our home. The log burner was roaring, candles were lit and our favourite box set was playing, all that was needed was a delicious meal.  A lamb biriyani is a warming winter recipe and so easy and quick to prepare too.

are encouraging everyone to inject more hygge into their lives and their winter recipes are the perfect way to do this; warming up the dreariest of winter nights and inspiring cosy nights in with friends, family, and loved ones.  The variety of their recipes highlights the versatility of flavours when cooking with beef and lamb.

One thing to look out for when choosing your meat – whether it’s beef or lamb – is to keep an eye out for a quality mark like the Red Tractor logo.   It’s a definite indicator that the meat is farm assured and responsibly produced by people dedicated to providing great food.  

For everything you need to know about beef and lamb, more recipe ideas and information about Red Tractor beef and lamb, please visit .

What would be your perfect hygge inspired meal?

*Recipe commissioned by Simple Beef & Lamb, but all opinions are my own.