Winter warming lamb biryani

Serves 2 TIME 2h 30 min LEVEL Meduim

INGREDIENTS

1 (baby) Medium sized onion, finely chopped 1ml ground cumin 1ml ground turmeric 1ml Garam masala/curry powder 1ml chilli flakes

2 whole cardamom pod, bruised to release seeds 1ml cinnamon 1 whole curry leaf 2g vegetable stock 7.5g ginger, grated 1 whole garlic clove, chopped 2 portions deboned lamb leg, cubed 90g Basmati rice 1 whole tomato, chopped 2.5g mint or coriander 1 whole cucumber ½ lemon ½ tbsp cooking oil ½ tbsp butter ½ tsp each of salt and freshly ground black pepper 1 tsp sugar, optional, or your preferred healthy sweetener to taste 1 cup boiling water Tomato salad 1 medium tomato per person, roughly chopped ¼ cup roughly chopped cucumber per person

1 level tsp grated fresh ginger

Squeeze of lemon juice

1 tbsp toughly chopped fresh coriander

METHOD

1. In a large pot on medium to high heat, add the oil and bu er and fry the onions until translucent, about 4 minutes.

2. Add in all of the spices and the ginger and fry for 2 minutes. 3. Add in the meat, and a li le extra oil if needed, and fry for 3-4 minutes/5-6 minutes/7-8 minutes until lightly browned. 4. Add in the garlic and cook for a further minute.

5. Add the rice, stir to coat and then the stock, water, tomatoes and potatoes. 6. Place the lid on the pot, turn down to medium-low heat and leave to simmer with the lid on for 25 minutes or until the rice is cooked. 7. Using a fork, stir through the lemon juice and zest, nuts and apricots. 8. Serve with mint and coriander.

For the salad:

Toss the tomato, cucumber and ginger in a bowl. Squeeze lemon juice and herbs over. Tomato Salad Toss the tomato, cucumber and ginger in a bowl. Squeeze lemon juice and herbs over, as per preference. 1 Tbsp roughly chopped fresh mint Olive oil, salt and pepper to taste