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Recipe for Lamb BiryaniClick image to enlarge

Recipe for Lamb Biryani

Recipe for Lamb Biryani

(Ref: RCP008)

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Quantity:  


Put the Sunday roast leftovers to good use and give this Biryani recipe a try, using the amazing Purkan Curry Paste...

Serves:

4

Preparation Time:

10 mins

Cooking Time:

60 mins

Ingredients:

Potatoes, cubed - 2
 
 Tomatoes, diced - 2
 
 Basmati Rice, rinsed and soaked for 30 mins - 2 cups
 
 Fresh Garlic, finely sliced - 2 cloves
 
 Panch Puran - 1 tbsp
 
 Indian Bay Leaf - 2
 
 Curry Leaves - 12
 
 Chat Masala - 2 tsps
 
 Chopped Tomatoes - 400 g tin
 
 Olive Oil - 1 tbsp
 
 Price's Spices Purkan Curry Paste - 2 tbsps
 
 Pipers Potion - 2 tbsps
 

Method:

• Prepare the lamb if on the bone and cube, remove the fatty parts and leave as little fat as you can to keep this healthy.

• Combine the Purkan Curry Paste, Pipers Potion, lemon juice and cubed lamb in a non-metallic bowl. Stir well and place in the fridge for a minimum of 2 hours to let the flavours marinade into the meat.

• Place a karhai or good-sized, heavy-based sauce pan over a high heat, add the olive oil, onion and garlic, fry until the onions and garlic turn opaque and start to become golden brown.

• Add the Indian bay leaves and panch puran to the hot oil, stir constantly until aromatic.

• Now add the meat to the pan, being careful not to splatter the hot oil on yourself. Fry the meat in the hot scented oil until browned.

• Add the chopped tomatoes along with the curry leaves and chaat masala. Cover and simmer for 60 minutes.

• Serve with your choice of rice, naan or chapatis...

Testimonial:

"Dear Spices of India, Really impressed for the prompt service.I received everything only 48 hours after ordering (I live in France where indian food and spices are extremely limited). Excellent packaging. Everything so perfect. Will definite order again. Thanks so much."

- Calinghen