Lamb Biryani with Spice Roasted Cauli and Prese...
Reuben Riffel | Durban
FOR THE LAMB
2 tbsp Olive Pride Blend
500 g Lean lamb mince
1 tbsp Garam masala
2 tbsp Medium heat curry powder with curry leaves
1 pinch Saffron, optional
2 cloves Garlic, grated
1 finger Ginger, grated
2 cups Basmati rice (pre-soaked)
2 cups Coconut milk
2 cups Chicken stock (store bought or diluted stock cubes)
2 tbsp Unsalted butter
Salt and Pepper
FOR THE VEGETABLES
1 small Cauliflower, cut into florets
120 g Button mushrooms, sliced in half
1 small Red onion, sliced thinly
½ cup Sultanas
¼ cup Olive Pride Extra Virgin Olive Oil
1 tsp Each fennel seeds, cumin,
1 cardamom pod
1 tsp Turmeric and cinnamon
½ Preserved lemon, chopped
Preheat your oven to 1750C.
For the lamb, heat the Olive Pride Blend in a non-stick thick based pan, add the lamb and fry on medium heat until nicely browned, about 3 minutes.
Add the grated garlic and ginger, curry, garam masala and the saffron, stir and then add the drained basmati rice. Stir over the heat for a minute until well mixed through.
Add the coconut milk, chicken stock and unsalted butter and stir well. Check for seasoning and adjust. Cover with lid or foil and bake in an oven preheated to 1750C for 30 minutes.
For the vegetables, make the spice mixture by toasting and grinding the fennel and cumin seeds, plus the cardamom pod. Once ground, combine with the turmeric and cinnamon. Add 1 ½ tsp of the spice mix to the prepped veggies, and mix thoroughly. Add the salt, sultanas, Olive Pride Extra Virgin Olive Oil and preserved lemon, and toss again (keep any remaining vegetable spice in an airtight jar, for next time!)
Place on an oven tray and bake in the oven for 20 minutes while biryani is going.
Remove from the oven once nicely roasted and cooked through. Serve this over the biryani with some fresh coriander. This dish is also delicious served with fruit chutney and sambals!