Lamb Biryani

Cooking time: 1 hr

SERVES: 2-4

Ingredients

-500g lamb shoulder, cubed
-250g basmati rice
-1 onion, finely sliced
-200g Yogurt
-2 cloves of garlic, sliced
-1 inch ginger, grated
-2 tomatoes, sliced
-200g yogurt
-50g ghee or oil
-3g of madras curry powder
-2g of clove powder
-3g of garam masala
-3g of red chilli powder
-2 bay leaves
-4 crushed cardamon pod’s
-4 cloves
-3g of salt
-250g water
-1 Orange
-1 lemon
-10g cilantro, chopped
-10g cup of mint leaves, chopped
-50g of fried onions
-saffron gee (Optional)

Method

-In a large bowl marinate the lamb, yoghurt, Ginger, Garlic and spices, Marinade for 6 hours then place in a large pan, heat ghee or oil over medium heat.
-Add the onions & garlic sauté until golden brown.
-Add the lamb and cook for five minutes.
-bay leaf & the spices and sauté for a minute.
-Add the tomatoes and cook until they are wilted.
-pour in the water and bring the mixture to a boil.
-Reduce the heat to low and cover the pan with a lid. Cook for about 20-30 minutes or until the lamb is tender.
-Once the lamb is cooked, turn off the heat add the cooked rice.
-sprinkle herbs & Lay your citrus slices on top & Cover the dish with tight aluminium foil or a lid and bake in a preheated oven at 175c for about 15 -20 minutes. Leave to steam on the side with the lid on for 5 minutes
-Serve hot with fried onions & chopped herbs over the top.