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Quick Lamb Biryani

The spinach works brilliantly in this speedy supper dish, adding just the right note of freshness to the lamb and rice. Balti curry sauce is the star ingredient here – adding just enough ‘curry warmth,’ but never seeming overpowering. Everyone will love this terrific, low-fat one-pot. Serve with Easy Naan Bread for an simple, yet satisfying mid-week meal. (P.S. The leftovers are delicious!)

Quick Lamb Biryani

1 cup Balti curry sauce*
1½ lbs, lean lamb, cubed and seasoned
1 cup basmati rice, rinsed in cold water
1¾ cup lamb or chicken stock
8 oz. fresh baby spinach

Heat a large skillet and add the curry sauce until fragrant, add the lamb, then brown on all sides. Pour in the rice and stock, stirring well. Bring to a boil, cover with a lid, reduce to a simmer, and cook for 15 minutes, or until the rice is tender. Stir through the spinach, put the lid back on and leave to steam for 5 more minutes before serving.

* Or use Balti curry paste: mix 2 tbs. into ¾ cup water.

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