Lamb Biryani
Lamb Biryani
Ingredients
2 tbsp sunflower oil
2 large onions thinly sliced
50 gms Sultana’s
40 gms root ginger sliced
4 cloves garlic sliced
30 gms cashews or almonds
1 red chilly sliced
2tbsp medium curry powder
3 quarters tsp turmeric
2 tbsp tomato purée
250 gms natural yoghurt
500 gms diced lamb or beef.
250 gms basmati rice
500 ml light vegetable stock
Pinch of saffron soaked in 2 tbs of hot water for 5 minutes
Method
Heat half the oil into a large pan & fry the onions for 10 to 15 minutes until golden. Add the Sultana's & cook for 2 minutes. Remove about a third & add remaining & put into a blender with the ginger, garlic, nuts, chilly, garlic powder turmeric purée & yoghurt, & wiz until smooth.
Heat the remaining oil in the pan, add the meat & brown until brown all over. Add the blended sauce & cook stirring for 2 minutes. Add to 200 ml of water & bring to a gentle simmer. Cover with a lid & cook for an hour until meat is tender.
When the meat is almost cooked, put the rice in a pan add the stock & bring to a boil, stir once Bring to a simmer add the saffron & soaking water & cook for 10 minutes. Take off the heat & stand for a further 3 minutes & uncover & fork through . Serve with the meat & scatter over the reserved onion & sultanas