Lamb Biryani

Tender lamb, golden spiced rice and a little crunch on the side. Dinner sorted for the nights you'd rather not cook. I slow-cook lamb shoulder until it pulls apart, then fold it through basmati rice with turmeric and garam masala. Each tray comes with a spoon of our house Indo pickle (carrot, cucumber and shallot, lightly pickled with a little green chilli) to cut through the richness. Chef-made in Australia and snap-frozen, so it's ready when you are. Slow-cooked lamb shoulder Basmati rice with turmeric and garam masala House Indo pickle on the side 330g serve: 300g biryani plus 30g pickle