As promised, I got my recipe books out and made one of my favourite dishes…….Lamb Biryani.  Lamb is one of my favourite meats to eat and this recipe is still my favourite dishes from Slimming World.  My containers came out and meals portioned out for the coming week and I am also going to make a lentil soup to give a vegetarian dish.

Monday is the start of the week and as kids go back to school Pilates and Zumba classes start back this week!  Its a special week for Zumba as we are celebrating 4 years of teaching at Goodmayes Baptist Church! Let the birthday celebrations begin!

Lamb and vegetable Biryani – Ready in 30mins

Ingredients:

Low calorie cooking spray
500g lean lamb leg steaks cut into cubes
250g green beans, trimmed and cut
1 large carrot, peeled and cut
3 cardamom pods,
crushed 2 cloves
1/2 tsp turmeric
1 cinnamon stick
1 tbsp mild curry powder (put in a hotter one if you want to)
250g dried basmati rice
500ml lamb stock
50g baby leaf spinach, chopped
fat free natural yogurt sprinkled with paprika, to serve

Cooking Method:

Spray a large non-stick frying pan with low calorie cooking spray and stir-fry the lamb until brown on all sides.

Add the green beans, carrot, spices, and curry powder and stir-fry for 2-3 mins

Pour in the rice and the stock, and stir well. Bring to the boil, cover tightly with a lid, then cook for 15 mins on a medium-low heat or until the rice is tender.

Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving with a little fat free natural yogurt.