Sunday, 22 March 2009
This recipe is one which I developed over a period of time and did not suddenly come up with overnight. I normally use chicken instead of lamb in the preparation but as lamb is one of my favourite meats and I have eaten Lamb Biryani on several occasions in restaurants, I thought it was time to give this a try. I was more than delighted with the results.
1/2lb diced leg of lamb
1 small onion (halved then thinly sliced)
2 cloves of garlic (crushed or very finely chopped)
5oz basmati rice
Half a small cauliflower head (broken in to florets)
1 tablespoon of frozen peas
3/4 pint of fresh chicken stock
1/2 tsp powdered cumin
1/2 tsp powdered turmeric
1/4 tsp ground coriander seed
1/4 tsp chilli powder
1 3" cinnamon stick
2 small tomatoes (cut in to segments)
8 1/4" thick cucumber slices
2 tbsp of freshly chopped coriander leaves (cilantro in USA)
1 tbsp sunflower oil
Mix the powdered spices and the sunflower oil in a large bowl to form a smooth paste. Add the lamb pieces and stir very well to ensure even coating. Cover with cling film and refrigerate for at least one hour.
Put the chicken stock in a small saucepan and bring it up to a simmer. Add a little more sunflower oil to a large stock or soup pan and sweat the onion and garlic off for a couple of minutes. Add the lamb and fry on a high heat until all the pieces are sealed. Add the rice, stock, peas, cinnamon stick and cauliflower and bring up to a gentle simmer. Cover and simmer for about fifteen minutes, until the rice has absorbed all the stock, stirring occasionally.
Remove the pan from the heat and be sure to remove and discard the cinnamon stick. Add the tomato, cucumber, salt to taste and coriander/cilantro, stir well and serve.