Name: Spicy Lamb Biryani
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 lb lamb shoulder on the bone, cut into bite sized pieces; 2 tbsp ginger garlic paste; 1 tsp salt; 1 large onion, diced; 2 star anise; 4 cloves; 1 tsp fennel seeds, crushed; 4 green cardamom pods, husks removed and seeds crushed; 4 black cardamom pods, husks removed and seeds crushed; 1 cinamon stick; 10 fresh curried leaves (or 15 dry); 2 fresh green chilies, diced; 4 dried red chilies, halved and seeds shaken out; 1 tsp ground turmeric; 1 tsp garam masala; 1 cup basmati rice, rinsed; 1 small bunch, cilantro chopped; 3 tbsp mint leaves, chopped (optional)

Description

This recipe is adapted from the Indian Cooking Course.

Ingredients

Scale

1 lb lamb shoulder on the bone, cut into bite sized pieces
2 tbsp ginger garlic paste
1 tsp salt
1 large onion, diced
2 star anise
4 cloves
1 tsp fennel seeds, crushed
4 green cardamom pods, husks removed and seeds crushed
4 black cardamom pods, husks removed and seeds crushed
1 cinamon stick
10 fresh curried leaves (or 15 dry)
2 fresh green chilies, diced
4 dried red chilies, halved and seeds shaken out
1 tsp ground turmeric
1 tsp garam masala
1 cup basmati rice, rinsed
1 small bunch, cilantro chopped
3 tbsp mint leaves, chopped (optional)

Instructions

Put the lamb, ginger-garlic paste, and salt in a large dutch oven or casserole pot. Add 2 1/2 cups of water and bring to a boil. Cover the pot, reduce heat, and simmer for 40 minutes.
Add the remaining ingredients (except cilantro and mint) to the pot. Bring to a boil, reduce heat to low and cover. Cook 15 minutes or until the liquid is absorbed. Fluff with fork and service with fresh herbs and cucumber raita

Notes

A ginger-garlic paste is a simple paste made with 1 part ginger and 2 parts garlic. The notes above contain instructions on how to create your own. You may also be able to purchase it – but I recommend making your own.

Keywords: lamb, rice, biryani, spicy