Frank's Recipes! Lamb Biryani

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Lamb Biryani

2 cups basmati rice
1/2 cup milk,
1/2 teaspoon saffron threads (or 1/2 teaspoon ground turmeric)
3 onions
1/4 cup oil
6 cloves of garlic, peeled and crushed
4 cm piece of fresh ginger
1 teaspoon ground black pepper
2 teaspoons each ground cumin and ground coriander
1/2 teaspoon each of nutmeg, chili powder and cardamom
6 whole cloves
1 tablespoon salt
1/4 cup ground almonds
750 grams boneless leg of lamb
1 cup non fat plain yoghourt

Soak the rice for 1 hour, then drain well and cook in plenty of boiling salted water for 5 minutes only. Drain well.

Heat the milk and add the saffron of turmeric. Set aside.

Slice 2 of the onions into rings and cook in the hot oil until very browned and crispy (tarka) Drain and reserve oil.

Chop the third onion roughly and place into a food processor with the ginger, garlic, salt, spices and ground almonds. Process to a smooth paste.

Reheat the oil and brown the lamb in batches. Set aside on a plate. Add the onion and spice paste to the pan and stir fry for 5 minutes. Gradually blend in the yoghourt and 1/2 cup of water. Return the lamb and any juices to the pan and simmer gently for 45 minutes.

Transfer the meat mixture to a large casserole dish and pile the rice over the lamb, creating a pyramid shape. Use the handle of a wooden spoon to make 5 or 6 deep holes thru the pyramid and pour a little infused milk into each hole.

Cover and cook for 1 hour at 150C (325F) and leave to stand 15 mins before forking thru the mixture and serving. Garnish with the onion tarka and any or all (or none!) of the following: slivered almonds, chopped dried apricots, sultanas, fresh coriander or yoghourt.

Serves 6