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You are here: Home / Casserole / Indian Lamb Biryani

Indian Lamb Biryani

October 3, 2014 Updated July 22, 2020 by Lisa 137 Comments This post may contain affiliate links

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indian lamb biryani pin

Indian Lamb Biryani is a casserole of tender lamb curry and fragrant saffron rice. Two outstanding dishes combined into one company worthy casserole. Serve with cooling cucumber raita on the side.

A plate of Indian Lamb Biryani, lamb and rice casserole, with cucumber raita on the side and a large sprig of mint to garnish.

I had a very biryani week. Biryani is an Indian curry and rice casserole that I've been hearing about, thinking about, maybe even dreaming about - for a long time. Finally, this past week, I immersed myself in it. It started when I was invited by a friend to take a cooking class at Whole Foods and I got to choose the dish we cooked. I picked biryani. We learned to make a very tasty, quick biryani with boneless chicken and precooked rice.

After that I came home and pulled every international cookbook and Indian cookbook off my shelves... I scoured the internet....and the cooking began. My (poor? lucky?) family had Biryani for dinner three nights in a row - lamb, chicken, lamb. The lamb biryani was the unanimous winner. This is definitely not of the "quick and easy" genre of recipes, but it's SO worth the effort!

Lamb Curry for Biryani|Panning The Globe

This lamb biryani recipe consists of two distinct dishes - succulent lamb curry and aromatic rice. Each component is delicious in its own right, and then the two are layered together in a casserole and baked.

biryani spices

Saffron is one of the key flavors in Indian Lamb Biryani. It's a beautiful, aromatic spice, that consists of the delicate stigmas of a crocus flower. It's a very popular spice in Indian cuisine.

In this dish, saffron is used to infuse the rice with a beautiful yellow-orange color and that unique and exotic saffron flavor that words can't describe. (Some say it tastes like a combination of honey and straw, but I don't think that description does it justice.)

lamb biryani casserole with tin foil partially pulled back.

Saffron is one of the world's most expensive spices but luckily it only takes a little bit to flavor the whole lamb biryani casserole.

saffron

This Lamb Biryani recipe is packed with deep and exciting flavors and a good amount of heat. It's definitely dinner-party worthy!

Indian Lamb Biryani is a casserole of tender lamb curry and fragrant saffron rice. Two outstanding dishes combined into one company worthy casserole. Serve with cooling cucumber raita on the side.

I think it's important to serve Lamb Biryani with a cooling, creamy, cucumber-mint raita to complement the heat of the dish. Your palate will thank you!

A plate of Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side and a big mint sprig.

Here are a few more delicious Indian Recipes to try:

  • Indian Chicken Biryani
  • Saag Aloo: Indian Spinach and Potatoes
  • Chicken Tikka Masala
  • White Chicken Korma

Here's the Indian Lamb Biryani Recipe. If you try this recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.

 

Print

Indian Lamb Biryani Recipe

Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
Print Recipe

★★★★★

4.8 from 44 reviews

Adapted from many sources but mostly from 600 Curries by Raghavan Lyer

Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side.

  • Author: Lisa
  • Prep Time: 1 hour 30 mins
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 mins
  • Yield: 6-8 1x
  • Category: Main Course - Dinner
  • Method: stove top, oven
  • Cuisine: Indian

Ingredients

Scale
  • 2 pounds boneless leg of lamb, fat trimmed off, cut into 1-inch cubes
  • MARINADE INGREDIENTS for the lamb:
  • 5 tablespoons peeled and roughly chopped fresh ginger root (5-inch by 2 inch piece or something comparable.)
  • 6-7 large garlic cloves, roughly chopped (about 3 tablespoons)
  • ½ teaspoon kosher salt
  • A few grinds of fresh ground black pepper
  • SOAKING THE RICE Ingredients:
  • 2 cups basmati rice (Indian is best)
  • CURRY SAUCE Ingredients
  • 3 tablespoons olive oil
  • 2 medium red or yellow onions, peeled, halved and thinly sliced
  • 2 15-ounce cans tomato sauce
  • ¼ to ¾ teaspoon ground cayenne pepper (depending on how hot you like it)
  • 1 tablespoon paprika (sweet, not hot)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • Ingredients for PRE-COOKING THE RICE
  • 2 tablespoons ghee or butter
  • 2 teaspoons cumin seeds
  • 4 cardamom pods
  • 2 dried bay leaves
  • 2 cinnamon sticks
  • 1 red onion, peeled, halved and thinly sliced
  • ½ teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)
  • 2 teaspoons kosher salt
  • CUCUMBER RIATA
  • 2 cups plain yogurt
  • 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
  • ½ cup chopped mint leaves (plus some for garnish, if you like)
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you're short on time, you can use ½ teaspoon ground cumin)
  • ½ teaspoon kosher salt

Instructions

  1. MARINATE THE LAMB: Put the chopped ginger and garlic into the bowl of a food processor and pulse a couple of times. Scrape down the sides. Add 3-4 tablespoons of water. Pulse until you get a paste, scraping down the sides of the bowl as needed. (If you do this in your blender, add the water right away - expect lots of scraping down the sides) In a medium sized bowl mix the lamb with the garlic-ginger paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)
  2. RINSE and SOAK the RICE: Put rice in a large bowl. Fill the bowl halfway with cold water. Swish rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
  3. START THE SAUCE: While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized - about 15 minutes. Regulate the heat so they don't burn. Sprinkle them with a pinch of salt and a few grinds of pepper. Transfer them to a large plate or bowl and set aside. (no need to clean the pot yet - keep it out to brown the lamb)
  4. Mix the sauce ingredients together in a small bowl: tomato sauce, cayenne, paprika, salt, turmeric and garam masala. Set aside while you brown the lamb.
  5. BROWN THE LAMB: In the pot you used for the onions, heat 2 tablespoons of oil over medium high heat. Add half the lamb with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Transfer to the plate with the onions. Brown the rest of the lamb, adding more oil, if necessary. Once the second batch of lamb is browned, return the other lamb and the onions back to the pot. Pour in the sauce. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 25-30 minutes, until the lamb is nice and tender. Remove from the heat.
  6. PRECOOK THE RICE: While the lamb is simmering, heat 2 tablespoons of ghee or butter in a medium sized saucepan. Add the spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle a bit and you can smell the cumin toasting - about 30 seconds. Add the onion and cook, stirring frequently, for 3-4 minutes, until it starts to brown. Add the saffron and cook stirring, for about 30 seconds, until the saffron releases its color and aroma. Add the drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook for 5-6 minutes, uncovered - until all the water has evaporated. Remove from the heat.
  7. ASSEMBLE THE BIRYANI for baking Preheat the oven to 350ºF. Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Bake for 35-40 minutes. Serve with cucumber raita (see below)
  8. CUCUMBER RAITA: Combine all the ingredients. Cover and refrigerate until needed.
  9. *Note: The bay leaves, cinnamon sticks and cardamom pods are not meant to be eaten. Remove them or tell people to be on the lookout for them.

Keywords: Lamb Biryani, Indian Lamb and Rice Casserole

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Filed Under: All Recipes, Asia, Casserole, Entertaining, India, main course, Most Popular Recipes Tagged With: best entertaining recipes, gluten-free, lamb, rice

Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. fooddoz.com

    July 17, 2022 at 3:11 pm

    It is a great recipe. Thx

    Reply
    • Lisa

      July 18, 2022 at 7:31 am

      I'm glad you like it!

      Reply
  2. Celeste

    July 07, 2022 at 1:35 pm

    Absolutely delicious! The lamb was tender. The spice level was perfect. My dinner guests were scraping their plates clean. Thanks for such a well written, excellent recipe. It took some time to make this but it was SO worth it. A keeper for sure.

    ★★★★★

    Reply
  3. Steve

    July 07, 2022 at 1:49 am

    Not bad, not awesome like I have had in restaurants.

    1. No Idnian cook would use olive oil instead of ghee to fry the lamb, you are using it for the rice, doesn’t make sense to not use it for the lamd.

    2. The sauce had an overpowering tomato flavor, the spcies were lost in it. And you should have also used coriander.

    ★★★

    Reply
    • Dabyana

      July 29, 2022 at 11:38 pm

      Are you Indian?

      Reply
  4. Mary Carpenter

    April 08, 2022 at 2:33 pm

    Went down an absolute treat with my 3 boys. I was beaming with pride at the compliments they were giving me. Although the kudos should definitely go to this fabulous recipe!👏🏻👏🏻👏🏻

    ★★★★★

    Reply
    • Lisa

      April 11, 2022 at 11:22 am

      Congrats on getting those compliments from your boys Mary and thank you for mine! I'm so glad you all enjoyed the Biryani!!

      Reply
  5. Katarina

    February 17, 2022 at 7:05 am

    Absolutely delicious! Have made a batch for freezing at the step prior to adding the rice. Thank you so much!

    ★★★★★

    Reply
  6. Katarina

    February 02, 2022 at 4:14 pm

    Hi, just wondered is it okay, if I'm making a large batch, to freeze portions prior to incorporating the rice?

    Reply
    • Lisa

      February 03, 2022 at 6:25 am

      Hi Katarina - yes, I think it would be fine to freeze the lamb curry portion. I hope you enjoy the Biryani!

      Reply
      • Katarina

        February 17, 2022 at 7:05 am

        Absolutely delicious! Have made a batch for freezing at the step prior to adding the rice. Thank you so much!

        ★★★★★

  7. Ivan

    November 21, 2021 at 4:33 pm

    Can yogurt be used in the lamb marinate.....I am told it helps to tenderize the lamb.... if so how much would you suggest?

    Reply
    • Molly

      April 18, 2022 at 3:38 pm

      Hey, so I used yogurt in the marinade, but I realized my mistake when I went to brown the lamb- the yogurt makes it too wet, and it doesn't brown.

      Reply
  8. restaurantthatdeliversnearme.website

    July 11, 2021 at 7:04 am

    Thanks for the recipe.

    Reply
  9. Authry

    April 28, 2021 at 9:46 am

    I just made this last weekend and both me and my husband enjoyed it so much. We were impressed with the beautiful flavour and all the effort was worth it. Will certainly cook this again. Thanks for sharing this beautiful recipe. 😊

    ★★★★★

    Reply
  10. susan alexander

    March 26, 2021 at 8:09 pm

    First time E VER sending a comment re: a recipe!
    But I made this for friends last night, and it was so delicious and authentic tasting, I had to tell you!
    I will say it took me closer to 3 or 4 hours, because I clean up as I go and because I was in no hurry.
    I also wouldn't have minded a little bit more rice.
    What I really appreciated was how you wrote it all out so clearly, which isn't always the case, and also how you explained 'while this is cooking, do this,' and 'while that is soaking, do that,' etc. etc. It was great, and it all worked out very well!
    Thank you so much for a well-written and yummy recipe!

    ★★★★

    Reply
  11. Reah

    March 07, 2021 at 4:23 am

    Tried this today and it turned out really good. Thanks for sharing this recipe 🙂

    ★★★★★

    Reply
    • Lisa

      March 07, 2021 at 6:24 am

      I'm so glad you enjoyed! Thanks for letting me know 🙂

      Reply
    • Siobhán

      December 31, 2021 at 12:45 pm

      Best biryani recipe I have tried yet!!! Delicious! Thank you!

      ★★★★★

      Reply
  12. ella

    February 14, 2021 at 6:23 pm

    hi! i’m 17 and i’ve made this dish for my family twice and they loved it- it’s now my dad’s favorite food. thank you for sharing your recipe!!

    ★★★★★

    Reply
    • Lisa

      February 16, 2021 at 6:13 am

      Wow, Ella, your parents are so lucky to have a daughter who cooks for them! You are quite an accomplished cook for your age. Thank you so much for your rating and comment. I'm thrilled to hear that you and your family enjoyed the Biryani! 🙂

      Reply
  13. Chris

    December 29, 2020 at 6:44 pm

    Your dish is amazing! Wanted to add, we made the riata as close as possible, did not have fresh mint substituted contents of 2 peppermint teabags lol was pleasantly surprised that it tasted like lebanese kibbeh, totally different food but there it was, thanks for sharing

    Reply
  14. Lane

    December 15, 2020 at 6:18 pm

    I just made this recipe. Mine came out very wet with a lot of tomato sauce. Did I misread something, or is it supposed to be pretty wet like a curry?

    Reply
  15. Aria

    November 29, 2020 at 7:20 pm

    Hello! Just made this and it was really delicious! So yummy that my husband wants me to repeat it next week.

    We just want to double the rice from 2 cups to 4 cups. Shall i double the ingredients for cooking the precooking the eice as well?
    And i have no more cardamom left and its out of stock in the store, what can be a substitute for it?
    Google says ground cinammon which i have. Is that ok? I dont want to cook tediously and then not recreate the delicious one i made (thanks to ur recipe).

    Thanks

    ★★★★★

    Reply
    • Lisa

      November 30, 2020 at 6:49 am

      So glad you enjoyed Aria!If you want to double the amount of rice, I do suggest that you double the whole rice part of the recipe except you don't need to double the bay leaves - 2 should be fine. As for what to use in place of cardamom, I like the idea of using part cinnamon and part cloves. In place of the 8 cardamom pods (if you're doubling the recipe) use 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cloves. It will alter the flavors a bit, but I bet it will be delicious. If you don't have ground cloves, use ground nutmeg or allspice.

      Reply
  16. Chatterjee

    November 11, 2020 at 11:35 pm

    Perfect recipe,, came out superb! One question....can I substitute curds in place of tomatoes?

    ★★★★★

    Reply
    • Lisa

      November 12, 2020 at 5:56 am

      Cheese curds?

      Reply
  17. Elizabeth

    October 31, 2020 at 5:26 pm

    I live in a country where lamb is killed very young, so the meat this recipe called for was a stretch. So I made it out of the top 3inches of the leg and all the backbone and ribs, cutting off as much fat as possible, I used the entire recipe and put the browned off meat and sauce in a slow cooker for 5 hours, then pulled the bones out of the meat and sauce and then followed everything else. This was a thing if beauty!! The taste was sublime because of the extra flavour from the bones. I figured that this dish was originally designed to use the scrap bits and did that only to find it was a whole different beast - enjoy!!

    ★★★★★

    Reply
  18. j

    October 22, 2020 at 9:53 pm

    hi. do you have the recipe for garam masala? i have spices here with me and wondering if i can just used them instead of buying. thanks!

    Reply
  19. Erin Z

    October 09, 2020 at 2:46 pm

    Made this last night because I was craving Indian food but we are a family of 7 and ordering out is too expensive. I followed the whole recipe and it was a huge hit! Thanks so much for sharing!

    ★★★★★

    Reply
  20. ShiwaniSanjana Abdoelrahim

    October 01, 2020 at 7:21 am

    Bij 2- 15 ounce cans of tomato
    Do you mean the tomato paste or tomato.

    Reply
    • Lisa

      October 01, 2020 at 7:26 am

      I mean this type of tomato sauce.

      Reply
    • Asma

      August 31, 2021 at 6:14 pm

      Hello

      What can I substitute for sweet paprika ? I am missing that condiment

      Reply
      • Lisa

        September 01, 2021 at 7:10 am

        If you have Aleppo pepper you can use a little of that - maybe a teaspoon. But it's going to add a bit of hot spice so you might want to skip the cayenne. If you don't have Aleppo pepper either, I would say just skip the paprika and make the dish without it. It will still be delicious.

    • Mary

      April 08, 2022 at 2:48 pm

      I presumed passata would do, but didn’t have any of that either, so I made my own sauce. I used 4 tbsp tomato purée, 2 cups of chicken stock. Salt and pepper and 1/4 tsp of sugar. It turned out beautifully.

      Reply
  21. A. J.

    September 13, 2020 at 8:35 am

    Can ground cardamon be used instead of the pods. This is the recipe I will be trying this week after I have all the spices together.

    Reply
    • Lisa

      September 13, 2020 at 9:07 am

      Yes, you can use ground cardamom instead of the pods. I would suggest you use 1/4 teaspoon of ground cardamom in place of the pods. I hope you enjoy!

      Reply
  22. Dale Howard

    September 12, 2020 at 12:29 pm

    I have been making this lamb biryani for a while and have now made it half a dozen times. Absolutely amazing and tastes authentic. I even give it to a couple of Indian restaurant/ takeaway owners and they love it as they dont have the time to prepare it themselves. You can taste the passion and love that goes into it.

    Reply
  23. Jemma

    September 06, 2020 at 12:17 pm

    Hello
    This recipe looks awesome and looking forward to making it next week. Quick question, can I cook all the components the day before and then bake it the day after?

    ★★★★

    Reply
    • Lisa

      September 06, 2020 at 2:13 pm

      Yes! You absolutely can! I hope you enjoy.

      Reply
  24. Rhonda Hodgetts

    August 23, 2020 at 5:01 am

    I made as per recipe and it was good. Followed Shaoib's suggestions for my second cook and it was brilliant. Definitely no paprika and the addition of yoghurt while reducing quantity of tomato helped. I layered up onions and mint. Amazing. Thanks for a well stepped out recipe.
    the instructions were excellent. .

    ★★★★

    Reply
  25. Katie O Donovan

    July 07, 2020 at 3:06 pm

    Took ages to make but was worth it because it tasted unreal 👌

    ★★★★★

    Reply
    • Lisa

      July 07, 2020 at 6:34 pm

      Hi Katie, I totally agree! And I'm so glad you enjoyed!! Thanks for coming back to leave a comment and rating. Much appreciated 🙂

      Reply
  26. Jon

    June 27, 2020 at 3:56 pm

    Most, if not all, biryani I've eaten had cloves in it. Something I can add in?? I just wouldn't know how much. I will add some in and let you know. Maybe 12 cloves is all.

    ★★★★★

    Reply
    • Lisa

      June 28, 2020 at 6:10 am

      Hi Jon, I'd love to know how it works out with cloves added. I bet it will be delicious.

      Reply
  27. Ayu Husodo

    June 01, 2020 at 9:59 am

    Hi Lisa,
    I cooked my first Biryani for dinner today and its was star dish!
    I followed your step by step, though I cooked more rice than your recipe, I just adjusted spices measurement -though I skipped Saffron part since Saffron is not easy to find here, and totally forgot to add the cinnamon sticks-; The Lamb Biryani still turn out super yummy. Meant to take a pics and send it to you but my kids were too quickly to finished the whole dish- maybe next time! My kids & hubby said the Biryani was five-star dish that near impossible to have in Indian restaurant around here.
    Thank you for sharing your recipe, stay safe & stay healthy!
    Xo from Jakarta!

    Reply
  28. Ash

    May 18, 2020 at 3:54 am

    I was excited making the biryani, I don't cook so I have to follow step by step guide. Unfortunately, the method you have put for x3 is the same method for x2. Which meant, the rice did not get cooked properly. The dish was ruined. Please update your information for bigger portion so that people like me which has no experience in cooking can follow the correct guide

    ★★

    Reply
    • Lisa

      May 18, 2020 at 6:49 am

      Ash I am so sorry this happened to you and so grateful you let me know about it. I have started to restate the amounts in the directions to be more user friendly, but it never occurred to me until now, that if someone doubles or triples the recipe, those amounts that I restate in the directions, won't scale. I just contacted the support team for my recipe plugin to see if they can remove the scaling option. Again, I apologize. This recipe has lots of ingredients and takes time and effort. So upsetting for me to think about and more for you to experience, I'm sure.

      Reply
  29. Babes

    April 25, 2020 at 6:10 am

    Nice biryani taste & I should know as i have lived in middleast and it's popular dish there ..

    ★★★★★

    Reply
    • Lisa

      April 25, 2020 at 9:10 am

      I'm so happy to have a positive review from someone who knows. Very glad you enjoyed and thank you for coming back to leave a comment.

      Reply
  30. Diaa

    April 19, 2020 at 5:36 pm

    Thank you

    Can I use Garlic and ginger paste instead? if yes, what will be quantity?

    Reply
    • Lisa

      April 20, 2020 at 3:16 pm

      Yes. I'm assuming ginger garlic paste is half ginger and half garlic. The recipe calls for a bit more ginger than garlic- 5 tablespoons of ginger and 3 of garlic, but I think the Biryani will still be delicious if you use 8 tablespoons of ginger garlic paste. I hope you enjoy!

      Reply
      • Diaa

        April 21, 2020 at 5:03 am

        8 table spoons is a whole jar?!

      • Maeve

        May 29, 2020 at 2:30 pm

        Diaa 8 tablespoons is only a half cup! Unless it is a small jar 🙂

  31. Noni

    March 18, 2020 at 9:32 am

    Thanks for the recipe! Easy peasy and delicious too!

    ★★★★★

    Reply
  32. Caxey Suters

    January 09, 2020 at 6:13 am

    Thank you for sharing your recipe. This is the best Indian dish I’ve ever cooked. First tasted lamb biryani in restaurant and now I’m hooked, hence googled for recipe and found yours with more rating. Didn’t really measure everything, but I used 2 jars of 400gm herbed bolognese tomato sauce and added few dash of broth. I couldn’t stop eating haha! so much for trying to loose weight. Boyfriend said it tasted so much better than in restaurant. This is my new favourite Indian dish.

    ★★★★★

    Reply
  33. james

    July 24, 2019 at 7:53 am

    Thank You Very much its made my day. i really loved this recipe finally i am having Yummy biryani for the biryani lovers i can suggest you the best indian restaurants in chelmsford
    313 Littleton Rd, Chelmsford, MA 01824 Ph : (978) 770-2777

    ★★★★★

    Reply
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