Serves 2

• 1 tbsp vegetable oil
• 200g lamb leg steaks, thinly sliced
• 1 tsp chopped red chilli
• 2 large handfuls of fresh spinach
• Handful of fresh chopped coriander
• Packet of Tilda Vegetable Biryani Rice

Put the oil in a pan over a high heat and fry the lamb. When the lamb is sizzling and brown, add the chilli.

Stir the rice in the pan and cook until heated through – about 3 mins.

Add the spinach to the pan and stir until wilted.  Serve with the coriander sprinkled over.

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