LAMB BARLEY BIRYANI WITH MINT AND CORIANDER RAITA
Prep time 1 hour Cooking time 1 hour Serves 6 1kg boneless lamb shoulder or leg, cubed 1 tbsp garam masala 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground fennel ½ tsp turmeric or pinch of saffron threads 4 tbsp vegetable oil 1 onion, finely chopped 2 tsp finely grated ginger 2 garlic cloves, crushed 300g barley 3 cups lamb stock FOR THE RAITA, COMBINE A small handful each of coriander and mint leaves, chopped ½ cup plain yogurt Preheat the oven to 200°C. Mix the lamb in a bowl with the spices. Cover with clingfilm and refrigerate for an hour. Heat the oil in a large, oven-proof casserole dish, and brown the meat well, cooking in batches. Remove with a slotted spoon and set aside. Add a little more oil to the pot if necessary and sauté onion, ginger and garlic, until the aromatics are fragrant and the onions translucent. Add barley and stir through to coat. Return the lamb to the casserole, creating a layer on top of the barley, and cover with the lamb stock. Cover with a tight-fitting lid or tin foil and place in the oven for 30 to 40 minutes, until the barley is cooked and the stock has been absorbed. Season with salt and pepper and serve with dollops of the raita.