Lamb Biryani


2 tbsp So Easy Seasonings Biryani spice blend
500g lean lamb (diced)
1 large onion (thickly sliced)
2 large carrots (peeled and diced)
1 pack green beans (trimmed and cut into pieces)
3 cloves garlic (crushed)
thumb size piece of root ginger (grated, or use from frozen or a jar)
250g basmati rice
500ml beef or lamb stock (from a cube is fine)
low calorie spray oil


  1. Spray a large frying pan or wok with spray oil and fry the onion until slightly soft and add the lamb, garlic, 1 Tbsp Biryani and ginger, keep frying over a medium heat until the lamb has started to brown and the onions are soft.
  2. Add the carrots and beans and fry for a couple of minutes. Add the rice and stock and bring to the boil. Reduce the heat so it's just simmering, add 1Tbsp of So Easy Seasonings Biryani Blend and stir.
  3. Put a lid on or cover with foil and leave to simmer for 15 minutes
  4. Remove the lid and check the rice is cooked, if it's a little firm, that will be fine as it will carry on cooking for a while when it's standing. Add salt if needed (might not need it ) then cover and leave to stand for five minutes.
  5. Serve - This should serve between 4-6 people depending on portion size