Lamb Biryani

  • 17 Jul - 23 Jul, 2021
  • Mag The Weekly
  • Cookery


· 400 g lamb

· 4 garlic cloves

· 1 tablespoon grated ginger

· 1 tablespoon oil

· 1 onion

· 1 tablespoon cumin seeds

· 1 tablespoon nigella seeds

· 1 tablespoon all spice paste

· 200 g rice

· 8 curry leaves

· 400 ml lamb or chicken stock

· 100 g paneer

· 200 g spinach

· Coriander leaves & green chillies

· Plain yogurt


Toss the lamb in a bowl with garlic, ginger and a pinch of salt. Marinate in the fridge overnight. Heat the oil in a casserole. Fry the lamb for 10 minutes until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 minutes until starting to soften. Stir in the curry paste, then cook for a minute more. Scatter in the rice and curry leaves, then pour over the stock and bring to boil. Meanwhile, heat the oven to 180°C. Stir in the paneer, spinach and some seasoning. Cover the dish with a lid. Cook in the oven for 20 minutes, then leave to stand, covered, for 10 minutes. Remove the lid, scatter with the coriander and chillies and serve with yogurt.