Lamb biryani

Serves: 6

Preparation: 15 min

Cooking: 1 hour 35 min

• 3 onions, roughly chopped

• 2 garlic cloves, crushed

• 2 cm ginger, grated

• juice of 1 lemon

• salt and freshly ground black pepper

• 60 ml (¼ c) olive oil

• 15 ml (1 T) medium curry powder

• 5 ml (1 t) cumin

• 5 ml (1 t) ground coriander

• 800 g lamb, diced

• 250 ml (1 c) plain yoghurt

• 375 ml (1½ c) beef stock

• 250 ml (1 c) basmati rice

• 125 ml (½ c) lentils

• 5 ml (1 t) turmeric

• 2 bay leaves

• 60 ml (¼ c) warm milk

• 3 hard-boiled eggs quartered, to serve

• 125 ml (½ c) raisins and almonds

Preheat oven to 180°C.

1. Purée the onions, garlic, ginger, lemon juice, salt and pepper in a blender to a paste.

2. Heat the oil in a large pot over medium heat and fry the onion mixture and spices for 5 minutes.

3. Mix the lamb and yoghurt. Tip the lamb into the pot, reduce heat and pour in the stock. Cook covered for 45 minutes, then remove the lid and cook for 15 minutes or until reduced.

4. In a pot of lightly salted water cook the rice with the lentils, turmeric and bay leaves for 15 minutes, drain well and tip the rice over the lamb.

5. Drizzle with the milk, cover the saucepan with foil and bake for 30 minutes.

6. Garnish with egg, raisins and almonds and serve warm.

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