Quick Lamb Biryani
1tbsp balti curry paste
500g/1lb 2oz lean lamb leg steak or neck fillet, cubed
200g/8oz basmati rice, risnsed in cold water
400ml/14floz lamb or chicken stock
1. Heat 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 minutes on a medium heat until the rice is tender.
2. Stir through the spinach, put the lid back on the pan and leave to steam undisturbed for 5 mins before serving.