QUICK LAMB BIRYANI

Serves 4 �?Easily halved �?Prep 10 mins �?Cook 15 mins (Easy, Freezes, low fat)

Per serving 387 kcals �?sat. Fat 5g, 7Pts

1 tbsp balti curry paste

450g/1lb lean lamb leg steak or neck fillet, cubed

200g/8z brown basmati rice, rinsed in cold water

Approx 500ml/1 pint lamb or chicken stock

200g/8oz spinach

4  sliced mushrooms

100g frozen peas

1.       Heat a large pan, fry the curry paste until fragrant then add the lamb and brown on all sides.  Pour in the rice and stock and stir well.  Bring to the boil, cover with a lid then cook gently for 15-18 mins on a medium to low heat until the rice is tender adding the mushrooms and peas towards the end of the cooking time (add a little more stock if necessary).

2.      Remove from the heat and stir through the spinach.  Replace the lid on the pan and leave to stand for 5mins before serving.