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Lamb Biryani – easy!

Easy Lamb Biryani 

So you have loads of left-over lamb? Try this lovely quick and simple Lamb Biryani recipe – yum.

I usually have loads left after Easter, as that’s often the time I do a WHOLE Leg of lamb.

Or maybe after that Sunday roast and you realise you have enough left over lamb to make another lovely meal! Well fret ye not!


Biryani, I guess it’s the paella of Indian food

Traditionally, it’s baked in a clay pot for hours, but my easy one-pot wonder allows you to create this tasty dinner at speed!

And it’s super super easy. You can substitute the lamb for chicken if you like, but I love to make it with moist tasty lamb 

For me it works sooooo well with lamb, I also add mushrooms in my recipe as I think its perfect.

Not that traditional I know, but hey why not? For me it’s whatever works 

To Cook your Biryani 

I make mine all in one large casserole dish.

I use a Le Cruset dish and fry off on the top of the hob and then just bang it in the oven, jobs a good ‘un! 


One pot wonder 

I’m all about easy one pot wonders! It really is so very easy. So create your very own show stopper when you lift the lid at the dinner table 🙂 

After frying of your spices, lamb, mushrooms & onions. You simply add your rice and stock and bang it in the oven! 


Remove from the Oven 

Remove from the oven – give it a stir, pop the lid back on and leave for 10 minutes and viola there you go! 


To serve your Easy Lamb biryani 

Well to be honest I just add a table spoon of fat free yoghurt and some fresh coriander leaves sprinkled on top.

If you’re looking for a bigger meal how about  these Easy Naan Breads my mate Jenny has a really easy recipe – go check it out 

Look at them 🙂 


Another Biryani 

If you love this Lamb Biryani I also think you’ll love my Chicken Biryani too 

Chicken Biryani - Easy - finished dish

Roast Lamb Recipe 

And just incase you’d like a great slow roast lamb recipe here’s my fave – delicious and tender! 

Other Ideas 

And if you like this dish I have many other Healthy Dinners.

One of my faves is my Easy Peasy Slimming Chicken Curry, a family fave.

Go have a look! 

Slimming World Easy Chicken Curry


And finally along the same lines but with fish – My Kedgeree, slimming style 

Go on try it 

Kedgeree Slimming Style

The Slimming Group

I also have a Facebook Closed Group called Easy Peasy Slimming Style Recipes 

Come over and join this great honest community Facebook for Slimming Style Recipes if you’re interested.

just use the join button if you like real home cooked tasty easy food!!

We support encourage and laugh!!

Loads of tips and tricks – I promise

Big Love Clare x



Serves 3-4

  • 1 Tablespoon Olive Oil / or Fry Light
  • 1 Medium Onion, peeled & finely chopped
  • Thumb sized piece of Ginger, peeled and finely chopped
  • 2 cloves Garlic, peeled and finely chopped
  • 200g left over lamb, cut into chunks
  • 1/2 – 1  teaspoon Chilli Powder (depending on what heat you like)
  • 1 teaspoon Turmeric
  • 1 teaspoon Garam Marsala
  • 100g Mushrooms halved or quartered
  • 200g Basmati Rice
  • 400ml Chicken stock/Beef stock/Lamb stock  or water
  • Handful of Fresh coriander leaves
  • Salt & black Pepper
  • Coriander leaves
  • Plain Yoghurt for serving

Preparation Method

  1. Preheat your oven to 160C fan/ 325F / Gas4
  2. In your heavy bottomed casserole dish (hob proof) put your olive oil and turn on the heat to medium
  3. Next add your onion, ginger, garlic, lamb and fry for 5 minutes, stiring
  4. Next add your Chilli Powder, Turmeric, Garam Marsala and mushrooms, stir and fry for a further 5 minutes, stiring
  5. Then add your rice and stock and  coriander leaves give it all a good stir and season with salt and pepper
  6. Pop the  lid on your casserole dish (or cover tightly with foil) and place in the centre of the oven for 30 minutes
  7. After 30 minutes, remove and stir, making sure your rice is tender. If it looks a bit dry add a splash more water
  8. Return the lid and leave to stand for a further 10 minutes (do not put it back in the oven)
  9. Then simply serve with a dollop of yoghurt and fresh coriander leaves – yum!


Lizzie Browne says:
Thanks Clare. I made this this evening after it popped up at just the right time on fb feed! Admittedly had to do without coriander and garam masala but was still delicious- and so so easy! We did go for naan bread too - the teenager had thirds of biryani- no greater endorsement 😜 Xx
    Clare x says:
    Oh perfect - so lovely to hear! I had it for lunch :-) xx
Anna says:
Hi this sounds delicious! How would you do it with not left over lamb, I.e. start cooking lamb from raw?
    Clare x says:
    Just fry it off until it's cooked hun x