HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSuper Quick Lamb Biryani And Naan
Super Quick Lamb Biryani and Naan

Super Quick Lamb Biryani and Naan

with Turmeric Yoghurt and Nigella Seeds

Extra Rapid
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We love good Lamb Fried Rice with Turmeric Yogurt and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Lamb Mince

1 unit(s)


1 unit(s)


1 unit(s)

Ginger Puree

1 sachet

Rogan Josh Curry Paste

1 unit(s)

Basmati Rice

1 unit(s)

Baby Spinach

2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

75 grams

Greek Style Natural Yoghurt


½ unit(s)

Ground Turmeric

1 pot(s)

Nigella Seeds

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3366 kJ
Energy (kcal)805 kcal
Fat26.0 g
of which saturates8.0 g
Carbohydrate105 g
of which sugars12.0 g
Protein37 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Heat a frying pan on a medium-high heat (no oil). b) Once hot, add the lamb mince and cook, breaking it up with a wooden spoon until browned, 5-6 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle. c) Meanwhile, halve, peel and chop the onion into small pieces. d) Roughly chop the coriander (stalks and all). e) Add the onion to the pan with the lamb and fry until softened, 2-3 mins.


a) Preheat the grill. b) Add the ginger puree and curry paste to the lamb and stir to coat the mince. c) Add the steamed rice and break it up with a spoon, then stir in the spinach a handful a time until wilted, 2-3 mins. d) Stir in half the coriander and cook until the rice is piping hot. e) Pop the naans under the grill until warmed through, 2-3 mins.


a) Meanwhile, pop the yoghurt and turmeric in a small bowl and mix well to combine. Season with salt and pepper. b) Divide the rice between bowls c) Drizzle the turmeric yoghurt d) Sprinkle over the nigella seeds and remaining coriander. Enjoy!