Lamb Recipes - Hyderabad-style Biryani Gosht

Ingredients

• 6 cloves garlic 2.5cm/1in ginger root, chopped

• 2 green chilies

• 30ml/2 tbsp chopped fresh coriander

• 30ml/2 tbsp chopped fresh mint

• 10 cloves

• 1 cinnamon stick

• 5ml/1 tsp cumin seeds

• 2.5ml/1/2 tsp grated nutmeg

• seeds from 8 cardamom pods

• 5ml/1 5sp saffron strands

• 45ml/3 tbsp hot milk

• 120ml/4 fl oz/1/2 cup oil

• 3 onions, sliced

• 2.5ml/1/2t sp ground red chilies

• 900g/2lb/4 cups basmati rice, soaked fro 20 minutes

• 900g/2 lb boneless lamb, cubed

• juice of 1 lemon

• 450ml/3/4 pt/2 cps natural (plain) yoghurt

• salt

• 8 1/2 cups water

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Method:

1. Puree the garlic, ginger, chilies, coriander and mint to a paste in a blender or food processor. Grind half the cloves with the cinnamon, cumin seeds, nutmeg and half the cardamom seeds.

2. Soak the saffron in the hot milk for 15 minutes. Heat the oil and fry the onions until golden brown. Add the chilies, ground and pureed spices and cook for 5 minutes, stirring.

3. Add the drained rice and fry until coated in the spices. Add the meat, lemon juice, yoghurt, salt ad water, bring to the boil, cover and simmer gently for 30 minutes until the eater has been absorbed and the meat is tender.

4. Serve hot with rice, Nan, puris and vegetables.