Lamb Biryani

Made for Mothers Lamb Biryani is a celebration of the senses with diced lamb shoulder slowly simmered in garam masala, sheep’s yoghurt, rose water, cardamom and saffron. The lamb is then baked with a generous layer of fluffy rice, the rice absorbing the rich gravy and all the magical colour of the saffron.

Handcrafted in small batches, we give careful consideration to the sourcing of everything in the MFM pot. We use organic produce and support local, regenerative farms. 

Ingredients

Basmati, 100% pastured lamb shoulder, immune broth (water, pastured chicken bones, lemon, onion, celery, carrot, garlic, ginger, unrefined sea salt, turmeric, coriander, shallot, black pepper, arame), sheep’s milk yoghurt, lime, coconut oil, ghee, coriander leaves, mint, red onion, ginger, garlic, rose water, unrefined salt, cardamom, garam masala, turmeric, cinnamon, bay.

Gluten free

Botanicals

Garlic, ginger, turmeric, black pepper, arame, cinnamon, rose, cardamom 

Serving Suggestions

Warm your Lamb Biryani in the oven (180 degrees) or in a pan with a splash of water to loosen the rice. Bring it to a simmer, then take it off the heat, cool and consume. I like to consume my Lamb Biryani as is. I also recommend enjoying it with a simple side of fresh salad such as cucumber, tomato and red onion.