Lamb Biriyani
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Lamb Biriyani
Recipe Sarah Todd
Ingredients
500g boneless lamb neck forequarter, cut into 3cm cubes
1/2 cup Jalna greek yoghurt
1 tbsp garlic paste
1 tbsp ginger paste
½ tsp cardamom powder
½ tsp garam masala
1 tsp coriander, ground
½ tsp turmeric
1 cup mint and coriander leaves
Squeaky Gate extra virgin olive oil
1 tsp whole cumin, ground
juice from 1 lemon
4 onions, thinly sliced, fried in 100 ml EVOO for 20 minutes
1 tsp saffron threads, soaked in 2 tbsp water
3 cups basmati rice, 75% cooked with cinnamon stick and 2 cloves
1 cup potatoes, quartered and fried
1 tbsp ghee
2 cups fried onions
3 habanero chillies
Raco frypan
to serve
fresh coriander chopped
Method
Combine the lamb, yoghurt, ginger, garlic paste, cardamom, garam masala, coriander, turmeric mint and coriander leaves in a non-reactive container, season to taste and mix well. If time permits, cover and refrigerate to marinate (overnight).
Heat extra virgin olive oil in a frypan over medium-high heat, add lamb and turn occasionally until browned all over (5 minutes), want it caramelised and slightly thickened. Add half of the fried onion, juice of half a lemon and ½ cup water. Cook now, lid on for 20 minutes.
Take half of the rice and stir through saffron. In a shallow casserole dish with a lid, spread the white rice on the bottom, spread the meat evenly over the top and sprinkle ¼ fried onions, mixture of mint and coriander and 3 whole habanero chillis and finish with the saffron rice and fried potatoes and rest of fried onions and scatter coriander and mint and drizzle with ghee.
Cover with foil and lid on low heat and cook through for 20 mins then serve.
