Meats Recipes - Lamb Biryani

Ingredients                                        

• 5 onions

• 4 garlic cloves, chopped

• 15 m/1 tbsp grated root ginger

• 5 ml/1 tsp ground coriander (cilantro)

• 5 ml/1 tsp ground cumin

• 1.5 ml/1/4 tsp chili powder

• 5 ml/1 tsp salt

• 60 ml/4 tbsp lemon juice

• 250 ml/8 fl oz/1 cup plain yoghurt

• 750 g/1 1/2lb boned leg or shoulder of lamb, cubed

• 2 liters/3 1/2 pts/8 1/2 cups lamb stock or water

• 450 g/1lb/2 cups basmati rice, washed and drained

• 100 g/4 oz/1/2 cup butter

• 15 ml/1 tbsp saffron powder

• 45 ml/3 tbsp warm milk

• 4 bay leaves

• 6 cardamom pods, split along one side

• 1 large piece cinnamon stick, broken in half

• 30 ml/2 tbsp ground almonds

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Method:

1. Chop 2 of the onions and, using a pestle and mortar or a bowl and the end of a rolling pin, pound them to a paste with the garlic, ginger, coriander, cumin, chili, salt and lemon juice.

2. Mix in the yoghurt and lamb and leave to marinate for 2 hours. Transfer to a heavy-based saucepan.

3. Add 250 ml/1 cup of the stock or water, bring to the boil, reduce the heat, cover and simmer gently for 30 minutes.

4. Remove the lid and boil rapidly, stirring occasionally for a further 30 minutes until the meat is coated in a thick paste.

5. Meanwhile, bring the remaining stock or water to the boil. Add the rice and boil rapidly for 6 minutes to part-cook it. Drain well, reserving the stock.

6. Slice the remaining onions and fry (sauté) in the butter until golden. Remove from the pan with a draining spoon and drain on kitchen paper. Reserve the butter.

7. Soak the saffron in the milk. Put 45 ml/3 tbsp of the reserved stock in a large casserole (Dutch oven).

8. Add half the meat, half the rice and half the onions and top with half the herbs and spices and the almonds.

9. Repeat the layers but keep the remaining onion for garnish. Pour over the saffron milk and drizzle with the reserved butter.

10. Cover with foil, then a tight-fitting lid and cook in the oven at 150°C/300°F/gas mark 2 for 1 hour. Toss together lightly, then serve garnished with the remaining fried onions.