Lamb Breyani

Lamb Breyani:

Rice:

Raita Sauce:

To serve:

Lamb Breyani:
Place the cubed lamb in a glass container or in a plastic zip lock bag. 

In a bowl, combine the ginger, garlic, salt and yoghurt. Pour over the lamb and toss to mix. Cover the lamb mixture and refrigerate the marinade for at least 6 hours.

In a heavy based saucepan with a lid, heat the oil and fry the onions until golden brown. Remove half from the pan and set aside. In the same pan with the remaining onions, add the garam masala, cardamon pods, fennel seeds, caraway seeds, bay leaves, smoked paprika, cayenne pepper and turmeric. Stir over medium heat for 1 minute. Add the marinated lamb, stock, chili, mint and coriander. Cover and simer over low heat until the meat lamb is soft (45-60 minutes) and the liquid reduced to about one and a half cups (375ml)

Rice:
In a large saucepan, place the rinsed rice and add 4 x 250ml water, the cardamon pods, lemon juice and salt. Bring to the boil and boil for 3 minutes. Strain the rice. The rice will still be hard in the middle and the outer layer partially cooked.

Heat the milk. Rub the saffron between your fingers to break it up and add to the milk.

Spoon the rice on top of the lamb and spread out evenly. Drizzle the milk over and cover with a sheet of foil. Fold the sides over the pan to seal. Cover with the lid. Turn the heat to a very low simmer for 20 minutes. Turn off the heat and leave to stand for another 15 minutes.

Raita Sauce:
Combine all the ingredients for the sauce.

To serve:
Remove the foil from the breyani and break the rice up with a fork. Spoon the reserved onions and serve immediately with the raita sauce and butter rotis.