Ingredients
- Cauliflower 1
- SpinneysFOOD Dried Apricots 95g
- SpinneysFOOD Biryani Spice Mix 2 tbsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- Lamb chops 6
- Rice 450g
- Flaked almonds 30g
- SpinneysFOOD Greek Yoghurt 50g
- SpinneysFOOD Fresh Coriander A handful
- Lemon 1
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lamb biryani traybake
Indian 15 Mins Prep · 35 Mins Cook
- Preheat the oven to 220°C, gas mark 8.
- Cut the cauliflower into florets. Chop the dried apricots.
- Combine the biryani spice mix and olive oil to form a paste. Place the lamb on a roasting dish along with the cauliflower florets and drizzle over the biryani paste. Toss to coat then place in the oven to roast for approx. 20-25 minutes, or until the lamb is cooked to your liking. Transfer the lamb to a plate.
- Spoon the cooked rice and chopped dried apricots over the cauliflower on the tray and toss to combine.
- Return the lamb to the tray. Sprinkle over the flaked almonds. Bake for an additional 10 minutes or until the almonds are toasted.
- Dollop yoghurt over the tray bake and top with fresh coriander.
- Serve with lemon wedges on the side.