Cheat’s Lamb biryani
Cheat’s Lamb biryani
Made With Our Rustic Rogan Josh
SERVES 5-6
8 MINS PREP
25 MINS COOK
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Ingredients
- 2 packets of The Spice Tailor Rustic Rogan Josh
- 600g lamb rump or steak, cut into large pieces
- 3 tbs. plain full fat yoghurt
- 11/2 tsp. garam masala
- 800g cooked basmati rice (around 320g raw basmati rice)
- 40g butter
- Large pinch saffron strands infused in 3 tbs. hot milk
- 1 large onion, sliced
- Vegetable oil to fry and cook
Method
- Deep fry the onions until brown and crisp, around 5-7 minutes, stirring every now and again. Drain on some kitchen roll and save.
- Heat 1 tbs. oil in a large non-stick frying pan. Add half the lamb and brown all around. Remove and repeat with the second batch. Remove from the pan and dry off any water. Add a little oil in the pan and add the whole spices and chilli from the packet. Fry for 20 seconds and add the lamb and marinade sauce, stir well and add the main sauce. Bring to a boil, cover and cook for 3-4 minutes or 1-11/4 hours if using lamb from leg. Remove the lamb and add the yoghurt off the flame, stir vigorously so that the yoghurt does not curdle. Place back on a low flame and stir vigorously until the sauce has a nice thick consistency. Add the lamb back in and add the extra garam masala and salt to taste.
- Take off the heat.
- Butter an oven proof dish. Layer half the rice over the base. Spoon over half the saffron milk/cream. Half the browned onions and dot with half the butter. Add the lamb curry and all the sauce and repeat with rice, saffron and butter. Reserve the remaining onions. Cover well and when you are ready to eat place in a 180C oven to heat through, around 30 minutes. Serve garnished with the onions and some coriander or shredded mint.
Ingredients
- 2 packets of The Spice Tailor Rustic Rogan Josh
- 600g lamb rump or steak, cut into large pieces
- 3 tbs. plain full fat yoghurt
- 11/2 tsp. garam masala
- 800g cooked basmati rice (around 320g raw basmati rice)
- 40g butter
- Large pinch saffron strands infused in 3 tbs. hot milk
- 1 large onion, sliced
- Vegetable oil to fry and cook
Method
- Deep fry the onions until brown and crisp, around 5-7 minutes, stirring every now and again. Drain on some kitchen roll and save.
- Heat 1 tbs. oil in a large non-stick frying pan. Add half the lamb and brown all around. Remove and repeat with the second batch. Remove from the pan and dry off any water. Add a little oil in the pan and add the whole spices and chilli from the packet. Fry for 20 seconds and add the lamb and marinade sauce, stir well and add the main sauce. Bring to a boil, cover and cook for 3-4 minutes or 1-11/4 hours if using lamb from leg. Remove the lamb and add the yoghurt off the flame, stir vigorously so that the yoghurt does not curdle. Place back on a low flame and stir vigorously until the sauce has a nice thick consistency. Add the lamb back in and add the extra garam masala and salt to taste.
- Take off the heat.
- Butter an oven proof dish. Layer half the rice over the base. Spoon over half the saffron milk/cream. Half the browned onions and dot with half the butter. Add the lamb curry and all the sauce and repeat with rice, saffron and butter. Reserve the remaining onions. Cover well and when you are ready to eat place in a 180C oven to heat through, around 30 minutes. Serve garnished with the onions and some coriander or shredded mint.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Rustic Rogan Josh
Rogan Josh has its roots in Kashmir, where it was traditionally made simply with oil, freshly pounded spices, yoghurt, fresh lamb and a natural red food colouring. However, as the dish left its home, it morphed into a heartier lamb curry and went from a regional favourite to a national one.
Whilst our Rustic Rogan Josh nods to its original roots, it has added zing and depth. Our Rogan Josh is perfect for less expensive, more flavourful cuts of lamb, but also works with mince and other quicker-cooking cuts. Why is it rustic? Refined sauces are often passed through a sieve for a finer, less textured sauce. Our Rogan Josh is full of wonderful little textures that burst with flavour as you bite into little chucks of tomato, ginger, coriander and other delicious ingredients.
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Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
