17th Mar 2014 - 12:07
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Nutritional Analysis provided by Saffron
Dish type
Ingredients
Serves: 20
Preparation: 20 Minutes
Cooking: 90 Minutes
- 1.5kg (31/2lb) lamb mince
- 5 medium tomatoes, peeled and chopped
- 5 medium potatoes, peeled and quartered
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 x 2.5 ml sp (1/2tsp) chilli powder
- 1 x 2.5 ml sp (1/2tsp) ground black pepper
- 1 x 2.5 ml sp (1/2tsp) ground turmeric
- 1 x 5 ml sp (1tsp) ground cumin
- 4 x 15 ml sp (4tbsp) vegetable oil
- 3 x 15 ml sp (3tbsp) plain yogurt
- 2 x 15 ml sp (2tbsp) chopped mint leaves or
- 1 x 5 ml sp (1tsp) mint sauce
- Pinch of salt
RICE
- 450g (1lb) long grain or basmati rice
- 1L (11/2pt) lamb stock or water
- 60ml (2floz) vegetable oil
- 1 large onion, diced
- Pinch of salt
Preparation method
- Add 2 tbsps of vegetable oil to a large skillet and fry potatoes until brown, drain.
- Add additional 2 tbsps of oil, fry onion and garlic until soft and golden. Add the chilli, black pepper, turmeric, cumin, salt and tomatoes. Fry, stirring for 5 minutes.
- Add yogurt and mint, cover and cook on a low heat, stirring occasionally until tomatoes are cooked to a pulp. Add water if necessary.
- When thick and smooth, add lamb mince, stir well to coat. Cover and cook on a very low heat for approx. 35 – 45 minutes, or until lamb is tender.
- Ensure there is very little cooking liquor left, if necessary, cook uncovered to reduce.
For the rice
- Wash rice and drain in colander for 30 minutes.
- Heat vegetable oil in a large skillet, fry onions until golden. Add turmeric and rice. Stir continuously until rice is coated with oil and spice.
- Heat lamb stock (or water) and salt in a medium sized pot. When hot pour over rice and stir well.
- Add lamb mixture and potatoes; gently mix into rice and bring to the boil.
- Cover, reduce heat to very low and steam for 20 minutes, do not remove lid or stir while cooking.
- Spoon biryani into a warm serving dish.
Recipe courtesy of