Spicy Lamb Biryani

For the Marinade

1. 500 gm lamb – diced into bite sized pieces
2. 2 cm ginger – peeled and grated
3. 3 cloves garlic – crushed
4. 1 tsp chilly powder
5. 1 tsp salt
6. 1 tsp turmeric
7. 3 tsp garam masala
8. 2 tsp ground coriander
9. 2 tsp ground cumin
10. 1 tsp black peppercorns crushed
11. 1 stick cinnamon broken in half
12. 125 ml natural yogurt

Other Ingredients

1. 2 tbsp sunflower oil
2. 1 tsp cumin seeds
3. 2 onions sliced
4. 3 tomatoes remove seeds and dice
5. 3 bay leaves
6. 400 gm Basmati Rice
7. 500 ml vegetable stock Large
8. handful spinach, mint leaves & Coriander leaves

Preparation

• Place all ingredients for marinade in a glass bowl, mix well and chill for at least 2 hours (ideally over night and remove from fridge 1hour before cooking).
• Prepare rice by soaking for at least 30mins and rinsing well in a sieve until the water runs clear.
• Add the oil to a large hot pan and fry the cumin seeds until they sizzle, when this happens add the onion and fry until soft and brown.
• Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes continually stirring, to make sure the spices are cooked through.
• Turn the heat to low, cover and simmer for 25mins to ensure the lamb becomes tender.
• Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.
• Turn off the heat, remove lid, add spinach, Coriander leaves & Mint leaves and stir once, replace the lid.
• Let this stand for 10mins to ensure the rice is light and fluffy.