Lamb Biryani
Just in time for Heritage Day!
Recipe by Tiffany Kate-Lyn Matthews (Inspired by her grandmother)
Serves 6
Preparation time: 15 – 20 minutes
Cooking: 1 hour
Ingredients:
For the lamb marinade:
- 1kg stewing lamb
- 1 cup double thick plain yoghurt
- 1 Tbsp ginger & garlic
- 2 tsp chili powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 2 Tbsp lemon juice
For cooking the lamb:
- 2 Tbsp olive oil
- 1 tsp cumin seeds
- 2 bay leaves
- 2 cinnamon sticks
- 2 whole cloves
- 2 cardamom pods
- 1 Tbsp biriyani masala
- 1 Tbsp mother-in-law masala
- 2 tsp garam masala
- 1 tsp turmeric
- 2 large onions, chopped
- 2 tomatoes, chopped
- 2 cups cooked brown lentils
- ½ cup fresh coriander chopped
- ½ cup fresh mint, chopped
- 2 – 3 threads saffron, combined with 2 Tbsp water
To serve:
- 4 cups partially cooked basmati
- 3 large potatoes, cut into quarters & roasted
- crispy onions
- coriander
- mint
How To Make Lamb Biryani
Start by marinating the lamb, add all ingredients into a large bowl and mix well, cover with plastic wrap and allow the meat to marinade for at least 1 hour.
In a large pot add in water, salt & bring to a boil. Add in rinsed rice and cook for 5 minutes until rice is halfway cooked, the rice should be firm but not full cooked, then drain the rice and set aside.
Heat oil, add in whole spices cook until fragrant, then add in onions and cook for a few minutes, then add in spices and cook for another 2 – 3 minutes, now add in tomatoes and cook for 5 minutes. Add marinated lamb, cook on medium heat for 40 – 45 minutes until lamb is tender, stir in lentils fresh coriander, mint and cook for another 2 – 3 minutes. Layer the partially cooked rice on top of the lamb, pour over the steeped saffron, place a few knobs of butter on top, add the crispy onions, along with the roasted potatoes, top with fresh coriander & mint.Cover with a layer of foil and a lid, allow it to steam on a low heat for 10 minutes.
Serve immediately with tomato and onion salad.
In a large pot add in water, salt & bring to a boil. Add in rinsed rice and cook for 5 minutes until rice is halfway cooked, the rice should be firm but not full cooked, then drain the rice and set aside.
Heat oil, add in whole spices cook until fragrant, then add in onions and cook for a few minutes, then add in spices and cook for another 2 – 3 minutes, now add in tomatoes and cook for 5 minutes. Add marinated lamb, cook on medium heat for 40 – 45 minutes until lamb is tender, stir in lentils fresh coriander, mint and cook for another 2 – 3 minutes. Layer the partially cooked rice on top of the lamb, pour over the steeped saffron, place a few knobs of butter on top, add the crispy onions, along with the roasted potatoes, top with fresh coriander & mint.Cover with a layer of foil and a lid, allow it to steam on a low heat for 10 minutes.
Serve immediately with tomato and onion salad.