Lamb and Vegetable Biryani

Here is the recipe I was raving about earlier....this is really worth trying!

Brown 500g lean lamb leg stakes until brown. Add 250g green beans (cut into small pieces), 1 lage carrot (cut into small pieces) 3 crushed cardamon pods, 2 cloves, 1/2 tsp tumeric, 1 cinnamon stick, 1 tbsp mild curry powder, and fry for 2-3 minutes.

Then add 250g dried basmati rice and 500ml lamb stock and stir well. Bring to the boil, cover and cook for 15 minutes on a low to medium heat or until the rice is tender.

Finally stir in 50g baby leaf spinach...cover with lif and leave to steam for 5 minutes.

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