Lamb Biryani

22 Aug

This is a fast and tasty way of making a meat and rice dish using the leftovers from a roast leg of lamb. I love Biryani, but it can be a complicated affair to make, with this method it is only slightly more complicated that making boiled rice yet it tastes fantastic. Perfect with Tomato Pachadi or Raita (Sweet Mint Yogurt) or make a heartier meal of it and serve with greens such as Kashmiri Style Greens or with a vegetable curry such as Cauliflower & Potato Curry.

100-200g shoulder or leg of lamb, removed from the bone cut into bite sized pieces
-marinade
2 cloves garlic
2 cm piece of ginger, peeled
seeds from 6 green cardamom pods
pinch coarse sea salt
1 tsp home made garam masala
2 tbsp natural thick yogurt

1 tsp cumin seeds
1 onion, minced
1 large green chilli, deseeded and sliced
1 large cup of basmatti rice
1.5 large cups hot lamb stock

grated lemon zest
coriander leaf

Pound the first five marinade ingredients together in a large pestle and mortar to make a paste, stir in the yogurt , and pour over the lamb, stir to coat well and leave to infuse while you do the rest. Wash the rice and leave to soak in warm water. Meanwhile heat a little oil in a large saucepan and throw in the cumin seeds after a few seconds throw in the onion and chilli stir and fry for a minute or so. Drain the rice and add stir and fry until it turns opaque, add the lamb and its marinade stir well and cook for 1 minute then add the hot stock cover and cook for 10 minutes. Leave covered for another 10minutes, then fluff up the rice with a fork and stir in coriander leaf and a little lemon zest and its ready.

Cooks Note Once in a while we have a roast leg of lamb as a special treat and there is always some lamb left on the bone. That is unless we have Yorkshire wallers staying with us, in which case not only will the bones be bare but we’ll have to referee the wrestling match over the bone -:)  Anyway these last bits of meat are fairly undercooked and are perfect for this dish, so if you do have any pickings after the Sunday roast then it is well worth using them to make this dish, and the bone can be boiled up to make a wonderful cooking stock for the rice.
22/8/2007:

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