Lamb Biryani

AuthorGeo FoodsCategory

Ingredients

 400 g lamb
 · 4 garlic cloves
 · 1 tablespoon grated ginger
 · 1 tablespoon oil
 · 1 onion
 · 1 tablespoon cumin seeds
 · 1 tablespoon nigella seeds
 · 1 tablespoon all spice paste
 · 200 g rice
 · 8 curry leaves
 · 400 ml lamb or chicken stock
 · 100 g paneer
 · 200 g spinach
 · Coriander leaves & green chillies
 · Plain yogurt

Preparation

1

Toss the lamb in a bowl with garlic, ginger and a pinch of salt. Marinate in the fridge overnight. Heat the oil in a casserole. Fry the lamb for 10 minutes until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 minutes until starting to soften. Stir in the curry paste, then cook for a minute more. Scatter in the rice and curry leaves, then pour over the stock and bring to boil. Meanwhile, heat the oven to 180°C. Stir in the paneer, spinach and some seasoning. Cover the dish with a lid. Cook in the oven for 20 minutes, then leave to stand, covered, for 10 minutes. Remove the lid, scatter with the coriander and chillies and serve with yogurt.

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Ingredients

 400 g lamb
 · 4 garlic cloves
 · 1 tablespoon grated ginger
 · 1 tablespoon oil
 · 1 onion
 · 1 tablespoon cumin seeds
 · 1 tablespoon nigella seeds
 · 1 tablespoon all spice paste
 · 200 g rice
 · 8 curry leaves
 · 400 ml lamb or chicken stock
 · 100 g paneer
 · 200 g spinach
 · Coriander leaves & green chillies
 · Plain yogurt

Directions

1

Toss the lamb in a bowl with garlic, ginger and a pinch of salt. Marinate in the fridge overnight. Heat the oil in a casserole. Fry the lamb for 10 minutes until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 minutes until starting to soften. Stir in the curry paste, then cook for a minute more. Scatter in the rice and curry leaves, then pour over the stock and bring to boil. Meanwhile, heat the oven to 180°C. Stir in the paneer, spinach and some seasoning. Cover the dish with a lid. Cook in the oven for 20 minutes, then leave to stand, covered, for 10 minutes. Remove the lid, scatter with the coriander and chillies and serve with yogurt.

Lamb Biryani

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