Lamb Biryani with Black Masala
Whether you're attending a Royal wedding or streaming at home, this is one recipe you'll want in your planner.
Equipment
- Spoon
Ingredients
For the Rice
- 18 oz basmati rice
- 1 tablespoon ghee
- 2 teaspoon fennel seeds
- 40 strands saffron
- 1 teaspoon fine sea salt
For the Lamb
- 4 ¾ lbs lamb shanks
- fine sea salt
- 3 tablespoon ghee
- 10 pods green cardamom split
- 3 green chillies split
- 2 onions large, sliced into rings
- 8 cloves garlic very finely chopped
- 2 tablespoon fresh ginger finely grated
- 8 tablespoon black masala plus more to serve
- 6 tablespoon apple cider vinegar
- 6 tablespoon tomato puree
- 8 figs ripe, halved, plus more to serve
- 3 ½ oz Greek yogurt
- 2 tablespoon dark brown sugar
- 1 tablespoon smoked salt
- 2 teaspoon fresh black pepper
- 17 oz lamb stock or beef stock, plus more if needed
- mint leaves chopped, to serve
- pomegranate seeds to serve
- edible unsprayed rose petals optional, to serve
Instructions
- Prep the Rice: Wash your hands with soap and water. Wash the rice in a fine mesh strainer until the cold water appears clear. Leave the rice in a large bowl of cold water for 2 to 3 hours.
- Prep the Chillies, Onions, Garlic, & Ginger: Use a knife and a cutting board to split the chillies, slice the onions (or dice if you have a kid who runs from large pieces of onion), and chop the garlic. Use a paddle grater to grate the ginger.
- Prep the Lamb: Use a knife to slash the lamb in its fleshiest parts. Season the lamb with salt. Wash your hands. Leave it for 10 minutes.
- Brown the Lamb: Heat 2 tablespoons of ghee over medium heat in the Dutch oven. Add the lamb to the pot. Brown for 6-7 minutes on each side until seared all over. Remove from the pot and set aside.
- Start the Sauce: Add 1 tablespoon of ghee, the green cardamom pods, and green chillies to the pot. Sizzle for 2 minutes.
- Add the Onions, Garlic, & Ginger: Add the onions. Cook on medium-low for 10 to 12 minutes or until soft. Add the garlic and ginger. Stir to combine.
- Add the Black Masala, Water, Vinegar, & Tomato Puree: Use a measuring cup to add 75 milliliters of water to a clean bowl. Add the black masala, apple cider vinegar, and tomato puree to the bowl. Stir to combine. Transfer the paste to the pot. Cook on medium heat for 2 minutes.
- Add the Browned Lamb & Figs: Return the browned lamb to the pot. Add the figs also. Mix well.
- Add the Yogurt, Sugar, Salt, Pepper, & Stock: Add the yogurt, sugar, salt, and pepper to the pot. Mix well. Pour in the stock. Increase the heat to bring it to a boil. Once boiling, decrease the heat to medium. Cover and let it simmer for 2 ½ to 3 hours, or until the lamb is tender and the sauce has reduced by half. Stir regularly. Add more stock as needed.
- Cook the Rice: Heat 1 tablespoon of ghee over medium heat in a separate saucepan. Add the fennel seeds and saffron. Sizzle for 1 minute. Drain the rice and add it to the pan. Mix well. Add enough water to cover plus 1 centimeter. Add the salt. Bring to a boil for 4 to 5 minutes. Remove from heat. Remove the lid and let it steam for 5 minutes.
- Remove the Shanks from the Sauce: Preheat the oven to 350 degrees Fahrenheit. Remove the lamb. Simmer the sauce for 2 to 3 minutes over high heat until it reduces to a thick but still runny gravy. Turn off the stove when finished.
- Reorganize the Pot: Remove some of the sauce from the pot. Add half of the cooked rice over the remaining sauce. Place the lamb on top. Add the remaining sauce on top. Place the remaining rice on top.
- Cover & Bake: Replace the lid and transfer to the Dutch oven. Bake for 45 minutes. Turn off the oven when finished. To serve, sprinkle chopped mint and pomegranate seeds on top. You can also add figs, more black masala, or edible rose petals for that 'just married' touch.
Notes
- The lamb should be cooked to a minimum temperature of 135 °F for medium-rare
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/lamb-biryani
Nutrition
Calories: 567kcalCarbohydrates: 78gProtein: 33gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 96mgSodium: 1417mgPotassium: 722mgFiber: 6gSugar: 14gVitamin A: 163IUVitamin C: 12mgCalcium: 101mgIron: 4mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
