Lamb breyani

Recipe from: 13 august 2010

Ingredients 35
Servings 6
Time 2 hours

Ingredients

  • 150 ml (3/5)
    cup
    fat free plain yoghurt
  • 30 ml (2)
    Tbs
    garlic and ginger paste
  • 60 ml (4)
    Tbs
    fresh coriander leaves, chopped
  • OR:
  • 30 ml (2)
    Tbs
    dried coriander leaves
  • 500
    g
    extra lean lamb, fat removed and cubed
  • 125 ml (1/2)
    cup
    brown lentils, uncooked
  • OR:
  • 300
    ml
    lentils, cooked
  • OR:
  • 1
    tin lentils, drained
  • 1.25 ml (1/4)
    tsp
    salt
  • 125 ml (1/2)
    cup
    basmati rice
  • 2.5 ml (1/2)
    tsp
    turmeric
  • 2.5 ml (1/2)
    tsp
    cumin seeds
  • OR:
  • 5 ml (1)
    tsp
    ground cumin
  • 2
    whole cloves
  • OR:
  • 1.25 ml (1/4)
    tsp
    ground cloves
  • 2
    cardamom pods
  • OR:
  • 2.5 (1/2)
    tsp
    ground cardamom
  • 15 ml (1)
    Tbs
    sunflower or canola oil
  • 2
    large onions, peeled and sliced, or chopped if you prefer
  • 2
    sticks cinnamon
  • 4
    whole cloves
  • 2.5ml (1/2)
    tsp
    cumin seeds
  • OR:
  • 5 ml (1)
    tsp
    ground cumin
  • 2
    cardamom pods
  • OR:
  • 2.5 ml (1/2)
    tsp
    ground cardamom
  • 2
    tomatoes, finely chopped
  • 1.25 ml (1/4)
    tsp
    salt
 

Method

2 hours 5 mins
 
In a bowl, mix the yoghurt, garlic and ginger paste, and coriander leaves.
Add the lamb and mix well. Refrigerate for two hours.
Meanwhile, cook lentils in 375 ml (1 1/2 c) of water and the first 1.25 ml (1/4 t) of salt until soft but still firm (about 45 minutes).
In another saucepan, cook the rice in 375 ml (1 1/2 c) of water with the second 1.25 ml (1/4 t) of salt, turmeric, cumin, cloves and cardamom pods until done (about 30 minutes).
When cooked, mix the rice and lentils together and set aside.
Heat the oil in a heavy pan and fry the onion with the cinnamon sticks, cloves, cumin and cardamom until golden brown.
Stir continuously, particularly if using ground spices.
Add the marinated lamb and mix well. Add the chopped tomato and salt, and cook covered for another 30 minutes.
Preheat the oven to 180 degrees celsius while the breyani meat mixture is cooking.
Place alternate layers of the rice and lentil mixture and the lamb in a deep casserole dish, starting and ending with rice and lentils.
Cover and bake for 20 minutes.
Serve with assorted sambals and salads or sliced banana in lemon juice, chopped tomato and onion and chutney, if desired.
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