First posted: Feb 20, 2017

Lamb Biryani



Cooks in:        Serves:4

  • ½ Tbsp Willow Creek olive oil
  • ½ Tbsp butter
  • 1 medium sized onion, finely chopped
  • 1 tsp each of dried cumin, turmeric and chill flakes
  • 1 tsp garam masala or Cape Malay curry powder
  • 3 cardamom pods, bruised to release seeds
  • 1 cinnamon stick, or ½ tsp ground cinnamon
  • 1 heaped tsp grated fresh ginger
  • 2 garlic cloves, chopped
  • ½ tsp each of salt and freshly ground black pepper
  • 1 tsp sugar
  • 6-8 curry leaves
  • 750g lamb fillet or chump chop, cubed
  • 2 potatoes, peeled and cubed
  • 1 cup lamb or vegetable stock
  • 1 cup boiling water
  • 1 and 1/4 cup basmati rice
  • 2 whole tomatoes, chopped
  • 1 Tbsp each of fresh mint and coriander, for serving

What to do

1. To a large pot on med-high heat, add the oil and butter and fry the onions until translucent, about 4 minutes. Add in all of the spices and the ginger and fry for 2 minutes. Add in the meat, and a little extra oil if needed, and fry for 3-4 minutes until lightly browned. Add in the garlic and cook for a further minute.

2. Meanwhile, boil potatoes for 10 minutes, until just softened but still firm.

2. Add the rice, stir to coat and then the stock, water, tomatoes and potatoes. Place the lid on the pot, turn down to medium-low heat and leave to simmer with the lid on for 20 minutes or until the rice is cooked through and fluffy. Using a fork, stir through the lemon juice and zest, nuts and apricots.

3. Serve immediately on warmed plates with the fresh mint and coriander.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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