Lamb Breyani
Ingredients
1 kg of Lamb
4 cups of Basmati rice
2 onions finely chopped
6 cloves of garlic peeled and grated on fine side of grater
1 big chunk of fresh ginger , peeled and grated on fine side of grater
6-8 potatoes cut into cubes
3 tablespoons of Breyani Masala
1 cup of cooked lentils
1 heaped teaspoon of turmeric
1 tablespoon of cumin seeds
1 tablespoon of salt
Oil for frying potatoes
A bunch of fresh coriander
A few cubes of butter
3 cardamon pods and a few stick cinnamon.
Star Anise( optional)
Method
Deep fry cubed potatoes in oil , put aside when done .
Cook rice for 7 minutes only with a teaspoon of salt and some turmeric or a dash of egg yellow food colouring. Strain with cold water and put one side covered.
In a large pot add 5 tablespoons of oil, on medium to high heat, fry lamb pieces, your whole spices and onions until golden brown , add the garlic and Ginger and a cup of boiling water cook on medium heat until water has cooked away , stir occasionally . Repeat this process of adding a cup of hot water and cooking the meat about 3 times or until the meat is nearly tender . Now add all your ground spices and salt , Braise for about 10-15 minutes on a low heat , stirring when needed . Next, add a cup of hot water and cook on medium heat until meat is tender. Next, add half a cup of hot water, the rice , potatoes, butter , the cooked lentils and coriander on top, close the pot with its lid. Cook on medium to low heat for 20 - 30 minutes , give it only one stir , now switch off the stove, Close the pot , and walk away .
Come back in half an hour , dish up and serve with a salad/ sambal .
You may also marinade your meat in a little plain yoghurt, some garlic and ginger and some of the spices for a few hours or overnight for a quicker cooking time.