Skip to main content

By Dinah Crowe :: G-Fresh

Inspired by my trip to Dubai



Serves 4-6

6 forequarter lamb chops

Lightly dust forequarter chops in seasoned flour then pan fry in olive oil until nicely browned on both sides. Set aside.

6 celery sticks finely diced

3 carrots finely diced

2C vegetable pulp from cold press juicer (this is optional. I used it as I’d made a batch of green juices and have always wondered what to do with the pulp!!)

3 onions, finely diced

1T garlic paste G-Fresh

2 tin cherry tomatoes

1 tin water

4 potatoes cubed

2 tin chickpeas, drained

Good pinch saffron

1T date paste (or puréed dates)


In the slow cooker, add a little oil. Sauté celery, carrot, garlic, veg pulp until softened. Add in remaining ingredients and stir. Add in browned lamb forequarter chops, place lid on and pressure cook for 1hr. **If you don’t have a pressure, cook in heavy base saucepan with lid on over a low heat for 3hours.
While your lamb is cooking make your Biryani ~


2C quinoa

1 Spanish onion, roughly chopped

1t ground coriander

1t ground cumin

1t ground garlic

1t ground turmeric

1t cinnamon

1t onion powder

1 piece preserved lemon, diced

1tin brown lentils, drained

4C water

2 lemons juiced

1/2C toasted pinenuts/pistachio

2C baby spinach

200g feta crumbled


In the heavy base saucepan that you cooked your lamb in – add in your quinoa, spices, preserve lemon, Spanish onion. Stir over a low heat to toast your spices. Add your water, stir then bring to the boil. Place your lid on, reduce to simmer and cook for 10-15mins until all liquid has been soaked up by your quinoa. Add in lemon juice, toasted nuts, feta and baby spinach and serve.

Serve your Biryani & Lamb with labne or yoghurt


Dinah x

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

Leave a Reply