LAMB BIRYANI

1¼lb long grain rice, soaked in water for 30 min
2¾lb lamb (cubed)
40z ghee (butter)
2tsp salt

A-1 garlic clove (crushed)
A-1 inch ginger freshly grated
A-¼tsp chilli powder
A- ½tsp cayenne
A- ½tsp paprika
A- ½ cumin seeds
B– 2 sticks of cinnamon
B– 10 cloves
B– 8 peppercorns
B– 6 cardamom pods
B– 10oz plain yoghurt
2 onions finely sliced
1½oz slivered almonds
1½oz pistachio nuts
2oz sultanas

Heat half the ghee in a large saucepan, add all the A ingredients and cook for three minutes. Add the lamb and stir until brown.

Now add all the B ingredients and one teaspoon of salt and stir well. Add ¾ cup of water and bring to boil while stirring. Lower heat and simmer with lid on for 1hr 10 minutes.

Put 7½ cups of water into a saucepan and bring to the boil, add the rice and boil for two minutes. Drain thoroughly and set aside.

Heat oven to 180°c (gas mark 4)

In a large casserole dish layer one third of the rice, half the lamb, one third of the rice, half the lamb, one third of the lamb gravy, one third of the rice and then the rest of the gravy.

Place the casserole in the centre of the oven and cook for 30 minutes.

While the lamb is cooking put the rest of the ghee in a pan and fry the onions until soft and lightly brown. Remove and set aside.

Add the almonds, pistachio nuts and sultanas to the pan and cook for 3 minutes,

When lamb is cooked, remove from oven and sprinkle over the nuts, sultanas and the onion. Serve while hot.