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Lamb biryani
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Prep Time:
45 minutes
Cook Time:
205 minutes
Total Time:
250 minutes
Baked curried lamb with saffron rice and crispy fried onions for a delightful dish.
Ingredients:
  • 18.20 gm 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 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp ground cloves
  • 260g (1 cup) Greek Style Yoghurt
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 250.00 ml chopped fresh mint
  • 250.00 ml chopped fresh coriander
  • 500g (2 1/2 cups) Basmati rice
  • 41.20 gm milk
  • 1/2 tsp saffron threads
  • 2 large tomatoes, coarsely chopped
  • 40g (1/4 cup) slivered almonds, toasted
  • 50g (1/4 cup) Thompson raisins
Instructions:
  • In a saucepan over medium heat, sauté onion in oil for 10-15 minutes until golden. Transfer to a bowl and set aside. Brown lamb in 2 batches in the same pan for 2-4 minutes each. Set aside in the bowl with the onions. In the same pan, cook ginger, garlic, chilli, cardamom, cinnamon, cumin, garam masala, cloves, and two-thirds of the onion for 2-3 minutes. Season with spices. Return lamb to the pan, reduce heat to medium-low, and stir in yogurt for 5-10 minutes.
  • Pour in the stock, then reduce the heat to low and cover the pot. Let it cook for 45 minutes. Uncover and increase the heat to medium-low, simmering for 1 hour and stirring frequently. Finally, mix in half of the mint and coriander, then allow the dish to cool.
  • Spray a 5cm-deep, 3.5L (14-cup) baking dish with oil. Cook the rice according to package instructions until almost tender. Infuse the milk and saffron in a small bowl for 1-2 minutes.
  • Preheat your oven to 180°C. Mix half of the rice with the remaining mint and coriander in a bowl. Spread this mixture over the base of the dish. Add the lamb mixture on top. In another bowl, combine the milk mixture with the remaining onion and rice. Spread this over the lamb.
  • Cover with 2 layers of foil and bake for 45 minutes. Remove foil, sprinkle with tomato, almonds, and raisins, then bake for an additional 15 minutes.

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