Blend the garlic, ginger,
yoghurt and coriander to a smooth paste. Rub the
paste into the lamb and leave to marinate for 2
hours. Heat the ghee in a heavy-based pan and fry
the onion until golden brown. Add the meat, cover
and cook for 15 minutes, stirring occasionally.
Remove the lid and dry off the liquid then fry the
meat until golden brown.
Stir in the ground spices and
salt then the tomatoes and water. Bring to the boil
and simmer gently for 15 minutes until tender.
Increase the heat and cook until all the liquid has
been absorbed and the ghee appears on the surface.
To prepare the rice, heat the
ghee in a heavy-based pan and fry the cumin seeds
until lightly browned. Add the onion and whole
spices and fry until golden brown. Add the rice and
fry for 2 minutes. Stir in the ground spices then
the water. Bring to the boil, cover and simmer
gently for 7 minutes. Gently mix in the raisins and
nuts.
Arrange thin layers of meat and
rice in a heavy-based pan. Dissolve the saffron in
the milk and sprinkle over the top. Cover and cook
over a low heat for a further 5 minutes. Invert on
to a serving dish and serve hot with raita and a
vegetable dish.
Indian
Recipes - Lamb Mughlai Biryani Rice Indian Recipe
