Karroo Lamb Biryani

Name: Karroo Lamb Biryani
Cuisine: South African
Ingredients: 1 kg on the bone Karroo Lamb, cubed; 8 Garlic cloves, grated; 30 ml fresh Ginger, finely grated; 1 ml Salt; 10 ml Cumin seeds; 10 ml Coriander seeds; 1/4 star Anise; 1 ml Chilli rings; 15 ml Garam Masala; 1 black Pepper corn; 4 ml ground Turmeric; 1 ml Tamarind paste; 4 ml rice Vinegar; 1/8 Cinnamon stick; 1/4 fresh green Chilli; 1/4 bunch fresh Coriander; 50 g roasted Peppers, chopped; 30 ml deflavoured coconut Oil; 2 large Onions, chopped; 30 ml Cumin seeds; 30 ml Fennel seeds; 400 g Basmati Rice, soaked and drained; 16 Curry leaves; 800 ml Lamb Stock; 200 g Chevin goats milk Cheese; 200 g Spinach, chopped, par-boiled and drained; Salt & Pepper; leaves Chopped fresh Coriander

Sean Strydom @Sean_Strydom

Port Elizabeth

Karroo Lamb Biryani

Sean Strydom @Sean_Strydom

Saved

Ingredients

Marinated Meat
1 kgon the bone Karroo Lamb, cubed
8Garlic cloves, grated
30 mlfresh Ginger, finely grated
1 mlSalt
Madras Curry Paste (30 ml will be used in this dish)
10 mlCumin seeds
10 mlCoriander seeds
1/4star Anise
1 mlChilli rings
15 mlGaram Masala
1black Pepper corn
4 mlground Turmeric
1 mlTamarind paste
4 mlrice Vinegar
1/8Cinnamon stick
1/4fresh green Chilli
1/4 bunchfresh Coriander
50 groasted Peppers, chopped
Cooking Ingredients
30 mldeflavoured coconut Oil
2large Onions, chopped
How to dice an onion with no tears
30 mlCumin seeds
30 mlFennel seeds
400 gBasmati Rice, soaked and drained
16Curry leaves
800 mlLamb Stock
200 gChevin goats milk Cheese
200 gSpinach, chopped, par-boiled and drained
Salt & Pepper
Garnish
leavesChopped fresh Coriander

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Steps

1

In a large zip-lock bag, toss Lamb, Garlic, Ginger and 1 ml Salt. Once the meat is thoroughly coated, release excess air from the bag, seal and refrigerate over night.
2

Madras curry paste: Toast Cumin and Coriander seeds, star Anise, Chilli rings, garam Masala, Pepper corn and Turmeric in pan. Ground aromatic spice in mortar and pastel or spice grinder to fine powder.
3

Madras curry paste: Place ground spices, Tamarind paste, Vinegar, Cinnamon stick, fresh Chilli, fresh Coriander and roasted Peppers in a food processor and blend till coarse paste. Seal in a container and refrigerate over night.
4

Preheat oven to 180°C.
5

Heat Oil in a large Dutch oven and fry Lamb in batches till brown.
6

Return cooked meat to the casserole and add Onions, Cumin and Fennel seeds, cook till Onions soften while stirring.
7

Stir in 30 ml prepared Madras Curry paste and cook for 1 minute more.
8

Scatter the Rice and Curry leaves, then pour over the Stock and bring to a boils.
9

Stir in the Cheese and Spinach and season with Salt and Pepper.
10

Cover the Dutch oven with heavy foil and seal with the cast iron lid. Plase in the preheated oven and cook for 20 minutes. Remove from oven and rest, still sealed, for 10 minutes.
11

Remove lid and carefully remove the foil to avoid burning when the steam releases. Serve with chopped fresh Coriander leaves scattered over.