Lamb briyani

Ideas
6 servings Prep: 45 mins, Cooking: 1 hr 30 mins
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Lamb

By Food24 November 03 2009
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Ingredients (22)

15.00 ml garlic — cloves, crushed
15.00 ml fresh ginger — grated
4.00 cinnamon — stick
4.00 cardamom — pods
5.00 allspice — whole
7.00 ml turmeric
5.00 cloves
7.00 ml chillies — powder
3.00 fresh chillies — chopped
15.00 ml coriander — ground
15.00 ml cumin — ground
175.00 ml yoghurt — natural
30.00 g fresh coriander — chopped
125.00 ml lemon juice
1.00 kg lamb — boned, cubed
15.00 ml sunflower oil
12.00 potatoes — medium, peeled
300.00 ml lentils — brown
500.00 g rice — basmati, parboiled
2.00 onion — sliced, fried
4.00 saffron — threads
50.00 ml butter — cold
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Method:

Mix together garlic, ginger and the other spices (except for the saffron), yoghurt, fresh coriander, lemon juice and meat. Add salt to taste.
Add oil to a large pot and heat over medium heat. Place 10-12 whole potatoes in the pot to cover the base. Cover with a quarter of the lentils, a quarter of the rice and all the meat. Sprinkle with half the fried onions.
Mix half the remaining rice in the bowl that held the meat and mix any leftover marinade into the rice. Layer this rice on top of the onions and sprinkle with half of the remaining lentils. Top with remaining white rice and sprinkle with remaining onions and lentils.
Soak saffron threads in 50 ml warm water and drizzle round the edges of the food in the pot. Dot with butter, cover with a tight-fitting lid and allow to steam over medium to low heat for 60-90 minutes. Do not lift the lid at all until an hour has passed. Serves 6-8.



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