Lamb Biryani

Serves 6

Ingredients:

• 900g boneless leg of lamb, trimmed of fat and cut into around 3cm cubes
• 250ml plain, unsweetened full-fat yogurt
• 6  garlic cloves, peeled and finely grated
• 2 large yellow or white onions sliced thinly
• 2tbs fresh grated ginger
• 3 teaspoons salt
• 1 tsp sugar
• 50ml oil
• 5 green cracked cardamom pods
• 1 whole cinnamon stick
• 4 cloves
• 3  dried bay leaves
• 1 teaspoon garam masala
• 1 teaspoon ground Kashmiri chili
• 1 teaspoon ground turmeric
• 1 teaspoon biryani masala
• 1 cup (240ml) lamb stock
• 2 cups (400g) basmati rice
• 1 cup (200g) lentils
• 4 large potatoes cut in half
• 40ml fresh lemon juice
• 1 bunch fresh coriander chopped
• 2tbs chopped mint leaves
• 1 fresh green chili

Steps:

Place the lamb in a large bowl. In a medium bowl, mix the yogurt, garlic, ginger and 2tsp salt until combined, pour the yogurt mixture over the lamb, mix everything through well to evenly coat the lamb and let it marinate overnight.

Heat the oil in a pot and add the onions, season with 1 tsp sugar and 1 tsp salt, and cook, stirring occasionally, until the onions caramelize and start to turn brown.

Reduce the heat to low. Remove half of the caramelized onions to use as garnish for the biryani.

Add the 4 cardamom pods, cloves, cinnamon, bay leaves, garam masala, Kashmiri chili, biryani masala and turmeric, and sauté for a minute. Add the lamb with the yogurt marinade, the stock, the coriander, mint and green chili.

Stir everything well, increase the heat to medium-high, and bring the liquid to a boil then reduce the heat to low.

Cover with a lid and let it cook for 45 minutes, stirring occasionally, until the lamb is completely tender.

Prepare the rice. Rinse the rice until the water is clear and not cloudy in colour.

In a pot, combine the rice with 4 cups of water, 1 tbs lemon juice, 1 tbs salt, 1 cardamom podmand 2 teaspoons of oil and bring it to a boil over medium heat. Boil for 8 minutes and then strain the rice.

Boil the lentils in 4 cups water for 30 minutes and then strain

Parboil the potatoes adding ½ teaspoon turmeric to the water

When the lamb is tender, remove lid and increase the heat to medium and stir often so it doesn’t burn. Let the liquid reduce for about 5 minutes then remove from heat and transfer half the meat and sauce to a Dutch oven style pot or dish that’s able to go in the oven.

On top of the meat, add all the potatoes then add a layer of rice, spread the rice out in an evenly.

Then add the lentils on top of the rice in one even layer.

Repeat the layering process, this time by adding the remaining meat then lentils and then rice.

Place half the saffron in a mortar and pestle and grind until it’s a fine powder. In a small saucepan warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.

Pour the saffron-infused milk and rosewater over everything. Garnish the top of the rice with the reserved caramelized onions.

Cover the pot or dish with foil and crimp he edges to form a tight seal and place the lid over the foil.

Put it in a preheated oven on 180 degrees for an hour.

Take it out of the oven and remove the lid and foil then use a fork to loosen the rice or a spoon to give everything a mix through depending on how you prefer it, and sprinkle with some chopped coriander and serve with some raita.

Fragrant, exotic and warms your soul!