Lamb biryani Tom Kerridge

• 400g lamb neck, cut into small cubes
• 4 garlic cloves, grated
• 1 tbsp finely grated ginger

  Ginger

  jin-jer

  Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

• 1 tbsp sunflower oil

  Sunflower oil

  A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

• 1 large onion, chopped

  Onion

  un-yun

  Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

• 1 tbsp cumin seeds
• 1 tbsp nigella seeds
• 1 tbsp Madras spice paste
• 200g basmati rice, rinsed well
• 8 curry leaves
• 400ml good-quality lamb or chicken stock
• 100g paneer, chopped
• 200g spinach, cooked and water squeezed out

  Spinach

  spin-atch

  Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

To serve

• chopped coriander
• sliced green chillies
• plain yogurt

  Yogurt

  yog-ert

  Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

1. Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.

2. Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.

3. Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.