• Lamb Briyani


Ingredients:
LAMB
200 gram lamb chops
1½ tablespoons ground coriander
1 teaspoon ground paprika
¼ teaspoon ground cumin
¼ teaspoon ground aniseed
¼ teaspoon each ground turmeric, ground cinnamon, ground cardamom, ground cloves
2 teaspoon grated, fresh ginger
2 cloves garlic, crushed
1 tablespoon white vinegar
1 teaspoon fresh lemon juice
3 tablespoons oil
4 large onions, finely chopped
3 tablespoons ground almonds
6 tablespoons plain yogurt
RICE
4 cups long grain rice, washed and drain
3 tablespoons ghee
2 onions, finely sliced
1 teaspoon grated, fresh ginger
1 clove garlic, crushed
6 cups (1½ liters) water
¼ teaspoon each ground turmeric, ground cinnamon, ground cardamom, ground cloves
1 bay leaf
4 tablespoons evaporated milk
GARNISH
1 large onion, peeled, sliced and fried golden brown
125g cashew nuts, fried lightly
Method:

    1. TO PREPARE LAMB. Remove excess fat from chops, place lamb in a bowl.
    2. In aother bowl, mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic, vinegar and lemon juice. Add to lamb and mix well. Allow to stand for 15 minutes.
    1. Heat oil in a large saucepan, saute onions until golden brown. Add marinated meat. Cover saucepan and simmer with no added water for 40 minutes.
    1. Remove from heat, add almonds and yogurt. Stir to prevent sticking. Cook covered, until liquid has dried up and oil rises. Remove saucepan from heat and put aside.
    1. TO PREPARE RICE. In a large saucepan, melt ghee, saute onions until golden brown. Add ginger and garlicand saute for 2 minutes.
    1. Add rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well. Bring to boil. Boil, covered, until rice is three-quarters cooked, then reduce heat to very low. Add evaporated milk and continue to cook until remaining liquid is observed. Stir rice with fork, remove from heat.
    1. Transfer half the rice to a serving dish or casserole. Spread half the curried lamb over it. Make another layer of rice, and top dish with remaining lamb.
  1. Garnish with fried onion rings and cashew nuts.