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.