Your Last Mouthful

Cardiff based food blog

Roast Lamb Leftovers- Lamb Biryani

As part of the Sainsbury’s ‘Love Your Leftovers’ initiative you may have seen advertised recently, I was asked to put together a recipe using the leftovers from my Sunday roast.This recipe is my take on a lamb biryani using up the remainder of our shoulder of lamb and also making use of the carrots and cabbage we didn’t eat.

Lamb Biryani

Serves 4


300g left over lamb shoulder

300g cooked brown rice

1 medium white onion -sliced

2 cloves garlic- roughly chopped

1 chilli- finely chopped

2 sprigs of fresh mint- finely chopped

15g galangal finely chopped

2 medium eggs

Left over cabbage (roughly a quarter)- finely chopped

2 left over carrots

1 teaspoon mustard seeds

1 teaspoon tumeric

1 teaspoon ground corriander

1 teaspoon ground cumin

1 tablespoon olive oil

200mls cold water

Salt and pepper to taste


1. Heat the oil in a pan and add the mustard seeds. When they begin to pop, add the onions and brown them on a high heat. Add the garlic, chilli and galangal and continue to cook on a high heat for 30 seconds.

2. Reduce the heat to low and add the spices cooking for a further 2 minutes.

3. Turn the heat up to medium and add the cabbage and carrots and the water. Cook for 5 minutes or until the water has evaporated. Season to taste.

4. Add the rice, lamb and mint and heat through.

5. Clear a space in the pan and crack in 2 eggs. Scramble the eggs before mixing in with the rest of the dish.

6. Garnish with fresh mint.


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