MEAT BIRYANI
Serves 3-4 Takes 25 minutes
Use up your Sunday roast leftovers, broken into bite-sized pieces, in this quick supper dish. You could use roasted lamb, beef, chicken or turkey – whichever you have.
INGREDIENTS
• 2 tbsp vegetable oil• 2 onions, peeled and sliced• Salt and freshly ground black pepper• 4 medium British Lion eggs• 2cm/¾in piece root ginger, peeled and grated• 1 clove garlic, crushed• 3 tbsp medium curry paste• 175g-225g/6-8oz cold roast lamb, beef, chicken or turkey• 225g/8oz cooked vegetables (we used cauliflower, broccoli and peas)• 1 x 200g sachet of basmati rice, cooked• 3 tbsp chopped fresh coriander• 50g/2oz pomegranate seeds
1. Heat the oil in a large frying pan or wok. Add the onions and a pinch of salt, then cook over a medium…
