Lamb Biryani


Made for Mothers Lamb Biryani is a celebration of the senses with diced lamb shoulder slowly simmered in garam masala and sheep’s yoghurt gravy. Made extra divine with hints of delicate rose, cardamom and saffron. And baked with a generous layer of fluffy rice, which makes this dish so spectacular as it absorbs 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. 


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


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. 


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