Lamb biryani, curried aubergine and garlic and herb flatbreads.
Fry onion, garlic, chillies and curry powder in some oil and butter. Add some red and green peppers. Add shredded left over cooked lamb, chopped fresh tomato, a bay leaf and some lamb stock. Cook down until thickened. Add fresh chopped coriander. Mix through some pre boiled rice. I like to keep a 3rd back then spoon it over the top of the rice mixture.
For the bread, melt about 1/3 stick butter with a very large clove or crushed garlic. Leave on a low heat to infuse and for the garlic to slowly brown.
Warm 1 cup butter milk with a couple knobs of butter and when melted pour over 2-2.5 cups of white flour make into a dough. Roll flat and thin on a chopping board. Take out 3 table spoons of the garlic butter for the aubergines later then spread a 1/3 of the remainder over the bread dough. Now fold the top half into the middle, followed by the bottom then the sides. Flip over and roll flat and thin again (use a dusting of flour if too sticky). Now mix chopped coriander into the melted garlic butter. Place a sheet of parchment paper over the rolled dough, hold down then flip the board over so the bread is now on the paper. Spread the herb butter all over and bake in a 200c oven for about 10 minutes until golden crisp. The flat breads are a bit more crispy rather than soft like naan.
For the aubergine, cut the aubergine into cube/chunks. Fry some curry powder then add the aubergine and cook. If the pan gets too dry add a splash of water. After about 10 minutes on a medium heat add the reserved garlic butter. Cook for 10 more minutes. Then make a riata dressing of yogurt, corriander herb, mint and lemon juice. Add that to your aubergines mix and serve.