LAMB BIRYANI RECIPE - BBC GOOD FOOD
Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining
Provided by Tom Kerridge
Categories Dinner, Main course
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
- Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
- Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.
Nutrition Facts : Calories 394 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.6 milligram of sodium
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.
Total Time 1 hours 35 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
- Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
- Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
- Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
- Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
- Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
- Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
- When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
Nutrition Facts : Calories 307 calories, FatContent 13.1 g fat, SaturatedFatContent 4.5 g saturated fat, ProteinContent 23.7 g protein, CarbohydrateContent 24.9 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.8 g salt, FiberContent 1.9 g fibre
More about "lamb biryani recipe recipes"
EASY LAMB BIRYANI RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4
Cuisine Indian
- Cover with a tight fitting lid, turn down the oven to 200C/Fan 180C/Gas 6 and cook for 1 hour. Remove and allow to stand for 15–20 minutes before serving. Garnish with pomegranate seeds if desired.
PERFECT LAMB BIRYANI CURRY RECIPE | MEERA SODHA
From thehappyfoodie.co.uk
Cuisine Indian
There’s a fair bit of preparation involved in this dish, but if you tackle it upfront, you will have few complaints later. First prepare all your spices. Put the star anise, coriander, cloves, peppercorns, cumin, cardamom, fennel and cinnamon stick into a spice grinder, food processor or pestle and mortar to grind them, and then set the spice mix to one side.
Rinse your basmati rice in at least three changes of water to wash out the starch and leave to soak in a bowl of cold water on one side until later. Next, chop your onions in half, peel them and then slice into fine rings. Pop the ginger and garlic into a food processor, or finely grate the ginger and crush the garlic.
Put a tablespoon of oil into a large, heavy-bottomed, lidded frying pan on a high heat. When you are sure that the pan is very hot, sear the lamb in batches (so that you don’t crowd the pan), turning them until they are golden brown. Take the meat out with a slotted spoon and set aside.
Add another 2 tablespoons of oil to the same pan and fry the onions for 8 to 10 minutes, until they are soft and golden. Take out half of the onions, transfer them to a bowl and set to one side. Then put the garlic and ginger into the pan. Stir-fry for a couple of minutes and add the spices that you have ground, together with the turmeric and chilli powder. Keep stirring to ensure these don’t burn on the bottom of the pan.
After a minute or so, add the lamb, yoghurt and tomato purée, stir well to ensure it is all mixed together, and add 400ml of warm water. Bring to the boil, then turn the heat down to low, pop the lid on and leave to simmer for around 1½ hours, or until done.
Meanwhile, you’ll need to cook the rice and prepare the fried onions for layering. Drain the rice and transfer to a saucepan. Pour enough cold water over the rice so that it is covered by 2–5cm, and bring to the boil. Boil for 8 to 10 minutes, until it’s just tender. Drain and set aside.
Transfer the onions from the bowl to a small frying pan and continue to fry for another 10 minutes, or until the onions are caramelized, then take off the heat. Check on the lamb: as soon as it is falling apart, season with salt to taste and take off the heat. If you’d like to seal your biryani lid with dough, knead together the flour, hot water and oil to make a nice soft dough. Alternatively you could seal the pot with a tight lid or foil.
Preheat the oven to 180°C/350°F/gas 4.
Take an ovenproof pot which will snugly accommodate the rice and lamb, such as a casserole dish. Remove half of the meat from the lamb curry using a slotted spoon (to leave the sauce behind) and place it at the bottom of the pot. Top the meat with half of the rice and half of the onions and repeat with the rest of the meat, rice and onions. Keep the sauce of the curry aside to serve with the biryani.
Sprinkle the rice with the rose water and the saffron. Roll out the dough so that it is big enough to cover the pot, then place it on the pot and seal by pressing down on the rim all the way around (or put the lid on). Put the pot in the oven for 20 minutes.
Crack open the biryani at the table and serve with the lamb curry sauce on the side, along with some golden garlic raita (see page 178 of Meera Sodha's Made in India) and, if you like, some pomegranate seeds and coriander leaves.
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BIRYANI RECIPES - BBC GOOD FOOD
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From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Cuisine middle eastern
Calories 791 per serving
- Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
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