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Lamb biryani


1 tablespoon Olive Oil
3 large brown onions, halved, thinly sliced
1.2kg lamb leg, boned, cut into 4cm pieces
3cm-piece fresh ginger, finely grated
4 garlic cloves, finely chopped
2 long fresh green chillies
8 cardamom pods, bruised
1 cinnamon stick
3 teaspoons cumin seeds
1 teaspoon garam masala
1/2 teaspoon ground cloves
260g (1 cup) Tamar Valley Greek Style Yoghurt
375ml (1 1/2 cups) Massel chicken style liquid stock
1 cup chopped fresh mint
1 cup chopped fresh coriander
500g (2 1/2 cups) Basmati rice
2 tablespoons milk
1/2 teaspoon saffron threads
2 large tomatoes, coarsely chopped
40g (1/4 cup) slivered almonds, toasted
50g (1/4 cup) Thompson raisins


Step 1
Heat oil in a saucepan over medium heat. Stir in onion for 10-15 minutes or until golden. Transfer to a bowl. Spray pan with oil. Brown lamb, in 2 batches, turning, for 2-4 minutes. Transfer to a bowl. Stir ginger, garlic, chilli, cardamom, cinnamon, cumin, garam masala, cloves and two-thirds of onion in pan for 2-3 minutes. Season. Add lamb. Reduce heat to medium-low.Stir in yoghurt for 5-10 minutes.

Step 2
Add stock. Reduce heat to low. Cover. Cook for 45 minutes. Uncover. Increase heat to medium-low. Simmer for 1 hour, stirring often. Stir in half the mint and coriander. Cool.

Step 3
Meanwhile, spray a 5cm-deep, 3.5L (14-cup) baking dish with oil. Cook the rice following packet directions until almost tender. Combine the milk and saffron in a small bowl and infuse for 1-2 minutes.

Step 4
Preheat oven to 180°C. Combine half the rice and remaining mint and coriander in a bowl. Spread over base of dish. Top with lamb mixture. Combine milk mixture and remaining onion and rice in a bowl. Spread over lamb.

Step 5
Cover with 2 layers of foil. Bake for 45 minutes. Remove foil. Bake for 15 minutes. Sprinkle with tomato, almond and raisins.

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