Friday, September 9, 2011

Lamb Biryani

After having tried this dish for the first time at a local Indian restaurant, I decided to make a lamb version.

I didn't use a store bought mix, sauce or base, but made it from scratch. Although a bit time-consuming, it was SO worth it! This dish will certainly be a future regular in my kitchen.

1kg lamp, chopped into nite size chunks
1 1/2 Tbs ground coriander
1 tsp ground paprika
1/4 tsp ground cumin
1/4 tsp ground aniseed
1/4 tsp each ground turmeric, ground cinnamon, ground cardamom, ground cloves
2 tsp grated, fresh ginger
2 cloves garlic, crushed
1 tblsp white vinegar
3 tblsp oil
4 large onions, finely chopped
3 tblsp slivered almonds
6 tblsp plain yoghurt

4 cups long grain rice, washed and drained
3 Tbs oil
2 onions, chopped
1 tsp grated, fresh ginger
1 clove garlic, crushed
6 cups (1 1/2 liters) water
1/4 tsp each ground turmeric, ground cinnamon, ground cardamom, ground cloves
1 bay leaf
4 Tbs skim milk

For Garnish
Plain yoghurt, stir in lemon juice
slivered almonds
How to make Lamb Biryani:
  • Remove excess fat from lamb, place in a bowl.
  • In another bowl, mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic, vinegar and lemon juice.
  • Add to lamb and mix well.
  • Allow to stand for 15 minutes.
  • Heat oil in a large saucepan, sauté onions until golden brown.
  • Add marinated meat.
  • Cover saucepan and simmer with no added water for 40 minutes.
  • Remove from heat, add almonds and yoghurt.
  • Stir to prevent sticking.
  • Cook covered, until liquid has dried up and oil rises.
  • Remove saucepan from heat and put aside.

  • To prepare rice :
  • In a large saucepan, heat oil and sauté onions until golden brown.
  • Add ginger and garlic and sauté for 2 minutes.
  • Add rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf.
  • Mix well.
  • Boil it covered until rice is three-quarters cooked, then reduce heat to very low.
  • Add milk and continue to cook until remaining liquid is absorbed.
  • Stir rice with a fork, remove from heat.
  • Transfer half the rice to a serving dish or casserole.
  • Spread half the curried lamb over it.
  • Make another layer of rice, and top dish with remaining lamb.
  • Garnish and serve.

    Lamb with marinade, before mixing.

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