Lamb Breyani
Servings 4 people
Total Time 1 hour 15 minutes COOK MODE
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INGREDIENTS
- 400g stewing lamb, finely cubed
- 4 garlic cloves, grated
- 1 Tbsp finely grated ginger
- large pinch salt
- 3 Tbsp sunflower oil
- 2 Tbsp clarified butter, butter or ghee
- 1 large onion, chopped
- Pinch of saffron(optional)
- 1 Tbsp cumin seeds
- 1 star anise
- 5 cardamom pods
- 8 curry leaves
- 1 tsp Hinds Spices Turmeric
- 1 Tbsp Hinds Spices Mild and Spicy Curry Powder
- 3 potatoes, peeled and cubed
- 1 1/2 cups basmati rice, rinsed well
- 1/4 cup brown lentils
- 1 onion, sliced
- 2 Tbsp clarified butter, butter or ghee
- Small handful of coriander leaves for serving
- 1 green chilli, sliced
- 1/2 cup plain yoghurt for serving
METHOD
- Toss the lamb in a bowl with the garlic, ginger and salt. Marinate in the fridge for 2 hours. Preheat the oven to 180°c.
- Heat the oil and ghee in a large casserole. Fry the lamb for 5-10 minutes until starting to brown. Add the onion, potato, saffron, cumin seeds, anise, cardamom and curry leaves and cook for 5 minutes until starting to soften. Stir in the Hinds Spices Turmeric and Hinds Spices Mild & Spicy Curry Powder and then cook for another minute. Scatter in the rice and lentils, cover the pot with a lid and cook over a gentle heat for 20 minutes. Place in the oven for a further 30 minutes.
- Heat the ghee in a pan and fry the onions until golden brown and cooked through. Remove the breyani from the oven and leave to stand for 10 minutes. Top with fried onion, coriander and fresh green chilli. Serve with yoghurt.