Lamb Biriyani with Mint Raita

This is a delicious family meal that is enjoyed by everyone. It's not too spicy and fills everyones tummies! We only ate half so I froze the other half for a future freezer meal!

Servings 6

20 Minutes Preparation Time

2 Hours Cooking Time

INGREDIENTS

600g Lamb (Diced)

2 Onions (Chopped)

2tbs Coriander Seeds

2tbs Cloves

2tbs Black Peppercorns

1tbs Cumin Seeds

1/2tsp Cardamom Deeds

1tsp Fennel Seeds

3cm Cinnamon Stick

2tbs Grated Ginger

3tbs Garlic (Chopped)

1/2 Ground Turmeric

1/2 tsp Chilli Powder

2tbsp Yoghurt

3tbsp Tomato Puree

RICE

250g Basmati Rice (I used brown but you can use white)

1 pinch of saffron, soaked in 2tbsp hot water

RAITA

2tbs Full Fat Natural Yogurt

1/4 Cucumber (Grated or chopped)

8 Mint Leaves

METHOD

- Rinse your rice off three times then put in a pan covered in cold water to soak

- Heat a heavy casserole dish on a high heat, when hot add some oil

- Fry the lamb chunks in batches to get a lovely brown crust on the outside

- Once the lamb is done, remove and set aside. Now add some more oil to the pan.

- Slice the onions and add to the pan Cook for 6 minutes until soft and browning. Remove half of the onions and put in a bowl for later.

- Now add the garlic, ginger, turmeric and chilli powder and cook for 1 minute.

- Place the lamb back into the dish, add the spices and add the tomato puree and cook for another minute. Then top with 200ml hot water.

- Place a lid on the curry and simmer for an hour and a half, or until the lamb is lovely and tender. Then let cool.

- Cook your rice according to the instructions.

- Place your saffron in the 2tbs of boiling water.

- Remove the lamb from the pot using a slotted spoon so the sauce is left behind. Then put the sauce in a bowl to one side.

- Now to layer the Biriyani!

- Add half of the lamb to the base of the casserole dish and top with rice, sprinkle some saffron and then some onions and cover with a little more rice. Repeat this again to use all of the lamb and rice.

- Preheat the oven to 180c/350f.

- Make your raita now by chopping the mint and cutting the cucumber. Then mix them with the yogurt.

- Put the lid on the biriyani and cook for 20 minutes.

- Serve with the raita, pomegranate seeds and a flatbread for mopping up the juice!