Tag: lamb

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Easy Lamb Biryani

Lamb Biryani

An endearing Indian classic, Biryani (also known as biriyani, biriani, birani or briyani) is well loved not just in India but across the world. 

There are countless versions of the dish to suit every regional and local palatte, just Hyderabad (South India) alone is said to have at least 40 variations.

Interestingly, Biryani originated from Persia and not India. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice.

Traditionally made over low heat in a vessel sealed with flour, modern-day technology and tools have helped to shorten the cooking time for this quintessential dish. This Lamb Biryani recipe is customised for the busy cook and can be easily prepared with the aid of a pressure cooker and rice cooker.

What you’ll need

Lamb & Marinade

  • 2.2lbs/1kg lamb shoulder
  • 1 tsp garam masala powder
  • 2 Tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder (optional)
  • 1 cup yogurt
  • 2 Tbsps oil
  • Salt

Dry Spices

  • 2 small bay leaves
  • 1 small nutmeg, crushed
  • 1 tsp cumin
  • 6 cardamom pods, crushed
  • 1 star anise
  • 6 black peppercorns, slightly crushed
  • 1 cinnamon stick
  • 6 cloves
  • 1 cup onions, sliced thinly
  • 1/2 cup tomatoes – finely chopped
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 4 Tbsps cooking oil
  • 8 strands of saffron, soaked in ½ cup milk
  • 2 cups basmati rice (washed, soaked for 20 mins and drained)
  • 2.5 cups chicken stock
  • 1/4 cup raisins/sultanas

How to make it

  1. Marinate lamb overnight.
  2. Heat a pressure cooker or a wide non-stick pan with oil, add the dry spices and sauté on a medium heat for 2-3 minutes until the aromas are released. Keep a close watch as spices can burn easily.
  3. Add half the onions and fry on low to medium heat for approx. 5 – 7 minutes until they are almost caramelised.
  4. Add tomatoes and ½ tsp salt. Cook on a low to medium flame for 10 – 15 minutes until the tomatoes become mushy.
  5. Add half of the coriander and mint leaves, sauté for a minute.
  6. Add marinated lamb and brown the meat.
  7. Cook covered on a low flame for 45 minutes to an hour until the lamb is tender and you’re left with a thick gravy. If you’re in a hurry, this can be done with a pressure cooker.
  8. Add salt to taste.
  9. Mix cooked lamb mixture with saffron milk, basmati rice, chicken stock, and raisins, and cook in a rice cooker until the rice is cooked.
  10. Plate the rice using a short glass, with the meat and raisins/sultanas arranged at the bottom of the glass. Garnish with cashews, and serve with your favourite side dishes!

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Moroccan Lamb Tagine

Moroccan Lamb Tagine

Hearty and flavoursome, this Moroccan stew recipe combines the goodness of tender lamb, aromatic spices, sweet apricots and vegetables — gently simmered over two hours. Don’t fret if you don’t have a tagine/tajine – this dish can also be prepared in a dutch oven or casserole!

What you’ll need

  • 2 tsp ground black pepper
  • 2 tbsp paprika
  • 1 tbsp ground tumeric
  • 1 tbsp ground cinnamon
  • 2 tbsp ground ginger
  • 1 kg lamb shoulder, cut into 2-inch chunks
  • 2 large onions, thinly sliced
  • 1 carrot, cut in chunks
  • 4 tbsps olive oil
  • 3 cloves garlic, crushed
  • 600ml lamb, chicken or vegetable stock
  • 200g tinned chopped tomatoes with juice
  • 100g dried apricots, halved
  • 60g sliced almonds
  • 1 tsp saffron
  • 1 small bunch of coriander, roughly chopped
  • 1 small bunch of flat leaf parsley, roughly chopped

How to make it

  1. Place black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
  2. Place the lamb in a ziplock bag and toss together with the spice mix. Marinate overnight or at least 6 hours in the fridge.
  3. Heat olive oil. Add the sliced onions and carrots and cook over a gentle heat for 20 minutes so that the onions are soft but not coloured.
  4. Add lamb and lightly brown. Add garlic. saute together for 3 minutes.
  5. Add the chopped tomatoes, apricots, flaked almonds, saffron, and stock. Bring to the boil, cover with lid, and cook on low heat for 2 hours or until the meat is soft and tender.
  6. Sprinkle over chopped herbs and serve.

Notes:

  • If you don’t have a tagine, this dish can also be made in a casserole or dutch oven.
  • In addition to the above spices, you can try adding ground coriander, cayenne pepper, ground cardamom and cumin too.
  • In addition to apricots, you can also include other dried fruits such as raisins and prunes.
  • This dish goes lovely with the batbout – a moroccan pita bread, as well as a zesty Moroccan salad.