Lamb Biryani

Recipe: (Serves 4-6)

2/3 cup milk
1 teaspoon saffron
5 tablespoons ghee
3 medium onions, sliced
2 1/4 lbs/1 kg lean lamb, cubed
7 tablespoons natural yogurt
1.5 teaspoon fresh gingerroot, chopped finely
1.5 teaspoon crushed fresh garlic
2 teaspoons garam masala
2 teaspoons salt
1/4 teaspoon turmeric
2.5 cups water
2.5 cups basmati rice
2 teaspoons black cumin seeds
3 cardamoms
4 tablespoons lemon juice
2 fresh green chilies
1/4 bunch fresh cilantro

Method:

Boil the milk in a pan with the saffron and set aside. Heat the ghee in a pan and fry the onions until golden. Remove half of the onions and ghee from the pan and set aside in a bowl. Combine the meat, yogurt, gingerroot, garlic, garam masala, 1 teaspoon salt, and turmeric in a large bowl and mix well.

Return the pan with the ghee and onions to the heat, add the meat mixture, stir for about 3 minutes, and add the water. Cook over low heat for 45 minutes, stirring occasionally. Check to see whether the meat is tender: if not, add 2/3 cup water and cook for 15 minutes. Once all the water has evaporated, stir-fry for about 2 minutes and set aside.

Meanwhile, place the rice in a pan. Add the cumin seeds, cardamoms, salt, and enough water for cooking, and cook over medium heat until the rice is half-cooked. Drain. Remove half of the rice and place in a bowl.

Spoon the meat mixture on top of the rice in the pan. Add half each of the saffron mixture, lemon juice, chilies, and cilantro. Add the other half of the rice, saffron, lemon juice, chilies, and cilantro. Cover and cook over low heat for 15-20 minutes or until the rice is cooked. Stir well and serve hot.