Lamb Biryani
Ingredients
Lamb - Shoulder Chops 4
Onion 2 sm
Garlic 2 clove
Ginger 15 ml
Curry Powder 8 ml
Yogurt - Plain 150 ml
Salt 4 ml
Pepper 3 ml
Cilantro 2 sprigs
Butter 10 ml
Mint 30 ml
Preparation
1. Put water for rice on to boil. When boiling add the rice and cover. Cook on low for 15 minutes then turn off the heat.
2. Peel and chop the onion.
3. Put the garlic in a press.
4. Peel the ginger, slice the chop.
5. Cut the root and stem off the cilantro, and chop.
6. Remove the leaves from the mint and chop.
7. Trim the fat from the chops. Remove the bones, reserving the center bone if present. Slice the lamb into cubes.
8. Put a wide pot on medium, add oil and then the onion, garlic, ginger and lamb, Cook until the lamb is lightly browned - about 8 minutes.
9. Add the yogurt, cilantro root and salt and pepper (and reserved center bones if available). When warm reduce the heat to low, cover and cook 20 minutes - checking to make sure it doesn't boil.
9. Turn the oven on to 350.
10. Butter and ovenproof dish.
11. When the sauce is ready, layer 1/2 the rice into the bottom of the oven proof dish. If used remove the center bones then layer the lamb on the rice covering evenly. Top with the remaining rice.
12. Put into the oven for 10 minutes covered, then remove the cover for the remaining 15 - 20 minutes.
13. To serve top with chopped mint.
2. Peel and chop the onion.
3. Put the garlic in a press.
4. Peel the ginger, slice the chop.
5. Cut the root and stem off the cilantro, and chop.
6. Remove the leaves from the mint and chop.
7. Trim the fat from the chops. Remove the bones, reserving the center bone if present. Slice the lamb into cubes.
8. Put a wide pot on medium, add oil and then the onion, garlic, ginger and lamb, Cook until the lamb is lightly browned - about 8 minutes.
9. Add the yogurt, cilantro root and salt and pepper (and reserved center bones if available). When warm reduce the heat to low, cover and cook 20 minutes - checking to make sure it doesn't boil.
9. Turn the oven on to 350.
10. Butter and ovenproof dish.
11. When the sauce is ready, layer 1/2 the rice into the bottom of the oven proof dish. If used remove the center bones then layer the lamb on the rice covering evenly. Top with the remaining rice.
12. Put into the oven for 10 minutes covered, then remove the cover for the remaining 15 - 20 minutes.
13. To serve top with chopped mint.
