Created by Spinneys
Prep time 15 minutes
Cook time 35 minutes
Serves 4
Cuisine Indian
Diet Family Friendly
Preparation Easy

Cooking Instructions

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Preheat the oven to 220°C, gas mark 8.


Cut the cauliflower into florets. Chop the dried apricots.


Combine the biryani spice mix and olive oil to form a paste. Place the lamb on a roasting dish along with the cauliflower florets and drizzle over the biryani paste. Toss to coat then place in the oven to roast for approx. 20-25 minutes, or until the lamb is cooked to your liking. Transfer the lamb to a plate.


Spoon the cooked rice and chopped dried apricots over the cauliflower on the tray and toss to combine.


Return the lamb to the tray. Sprinkle over the flaked almonds. Bake for an additional 10 minutes or until the almonds are toasted.


Dollop yoghurt over the tray bake and top with fresh coriander.


Serve with lemon wedges on the side.