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Lamb Biryani



Everyone loves a curry and the Sorted crew are no exception! We've cooked a lot of curries but never this classic Biryani...perfect when cooking for all your mates this baked dish uses yoghurt to keep it super soft and tasty.


  • 3 white onions
  • 3 cloves garlic
  • 1 knob ginger
  • 1 glug olive oil
  • 2 tsp curry powder
  • 2 tsp garam masala
  • 2 tbsp ground cumin
  • 1 cinnamon stick
  • 2 cardamom pods
  • 500 g lamb shoulder diced
  • 4 plum tomatoes, quartered
  • 150 ml natural yoghurt
  • 300 g basmati rice
  • 450 ml hot chicken stock
  • 2 handfuls fresh spinach
  • 1/2 mug natural yoghurt
  • 2 sprigs mint
  • 1 squeeze lemon juice
  • 1 handful fresh coriander
  • 2 red chillies


LAMB BIRYANI | preheat the oven to 160°C.

preheat the oven to 160°C.

Preheat the oven to 160°C.

LAMB BIRYANI | prep & brown the lamb

prep & brown the lamb

Peel and dice onions then peel and grate garlic and ginger. Fry the onions in a glug of oil for a few minutes before adding the garlic and ginger. Spoon in all the spices with the lamb and fry until the meat is coloured.

LAMB BIRYANI | bake the lamb

bake the lamb

Dump in the tomatoes, yoghurt and a splash of the chicken stock then cover with a lid or tin foil and bake in the oven for an hour until the lamb becomes just tender.

LAMB BIRYANI | finish cooking the rice

finish cooking the rice

Pour in the rest of the hot chicken stock and rice, stir, cover again and bake for another 20 minutes. Take out of the oven, stir in the spinach and leave covered for 10 minutes on the side to continue cooking from the residual heat.

LAMB BIRYANI | make the yoghurt

make the yoghurt

Blitz the mint, yoghurt and lemon juice up in a blender with a pinch of salt. Chop up the coriander and slice the chillies.



Serve the biryani straight to the table in the dish with a pile of chopped coriander, chillies and yoghurt for people to help themselves. Serves 4



Love this soooo much! Going to make it again this week!!!!


What sort of "Red Chilies" do you typically use? Bird's Eye? Serrano? Cayenne? Or is it all personal preference regarding heat level?


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