LAMB BIRYANI

The simple stir-fried biryanis served at most curry houses simply don’t compare to this. I first tried it back in 2013 at Sheba on Brick Lane in London. It was so good I had to get the recipe! This is my take on their delicious and hugely popular dish.

Serves 6-8

Rapeseed oil

3 onions, finely sliced and fried in rapeseed oil on a high heat until light brown, cooking oil reserved 1 leg of lamb, cut through the bone into 12 or more pieces (get your butcher to do this for you) For the marinade 2tbsp garlic and ginger paste (see tip across the bottom of page 71) 420g (15oz) plain yoghurt

Juice of 2 lemons

2 fresh green chillies, roughly chopped

1tbsp ground cumin

1tbsp garam masala

½tsp ground turmeric

1tsp ground cinnamon

¼tsp ground mace

½tsp chilli powder

30g (1oz) fresh coriander leaves, chopped

10g (¼oz) fresh mint leaves, chopped For the rice 2tbsp sea salt

Whole spice garam masala (1 cinnamon stick, 10 peppercorns, 1 bay leaf, 1tbsp cumin seeds) 500g (1lb 2oz) aged basmati rice (from supermarkets)

60g (2¼oz) fresh coriander leaves, chopped

20g (¾oz) fresh mint leaves, chopped

6tbsp melted ghee (from supermarkets)

A pinch of saffron threads infused into 300ml (10fl oz) hot milk

1tbsp rose water (from supermarkets)

½tsp ground cumin

Dried rose petals (optional)

Flour and water, for the dough

Mix the marinade ingredients in a bowl with a quarter of the fried onions and 200ml (7fl oz) oil (including any cooled reserved oil from the onions). Add the lamb and rub the marinade into it. Cover and marinate overnight in the fridge.

When ready to cook, make the rice. Bring 1.5ltr (2¾pt) water to the boil in a pan. Add the salt, whole spice garam masala and rice, and simmer for 6 minutes. After the 6 minutes, remove half the rice from the water with a strainer and place in a bowl. Cook the remaining rice for another minute then place in a second bowl.

Now spoon about 3tbsp of oil into a large, heavy-based saucepan and tip in the marinated meat and all of the marinade. Spread the first batch of rice, including any whole spices over the lamb. Cover with half the remaining fried onions and half the chopped coriander and mint.

Add the second bowl of rice on top and then the remaining fried onions and herbs. Spoon the melted ghee over the top layer, followed by the saffron-infused milk, the rose water and a sprinkle of cumin powder.

Scatter dried rose petals on top, if using. Make a soft dough with water and flour, lay it around the rim of the pan (see picture) and secure the lid tightly on top. Heat the biryani over a high heat for a few minutes. When you hear it simmering, reduce the heat to very low and cook for about 40 minutes.

Don’t be tempted to lift the lid. After 40 minutes, your kitchen will smell amazing. Take your biryani to the table and unseal the lid. Lift it and enjoy the amazing aroma.

Stir the meat from the bottom into the rice about three or four times and serve with your favourite sides.