FRAGRANT LAMB BIRYANI

I often see biryani getting overlooked in favour of a good old curry but it’s definitely worth spending the time to slow cook this beauty of a dish. When you combine melt-in-your-mouth tender lamb with fragrant spices and fluffy rice, you have a onepot dish that you’ll want to cook time and time again. The addition of the tart flavour of the dried cranberries might sound a bit strange but trust me – they add so much to this recipe.

SERVES 6

15-30ml (1-2T) olive oil 600g cubed lamb shoulder, cut into 2,5cm pieces 1 large onion, chopped 3 garlic cloves, crushed 1 thumb-sized piece of fresh ginger, grated 15ml (1T) tomato purée 22,5ml (1½ generous T) garam masala 5ml (1t) ground turmeric 5ml (1 heaped t) cumin 5ml (1t) mustard seeds 2,5ml (½t) chilli powder 600ml boiling lamb stock if using the conventional method, or 300ml if using the slow cooker method salt and freshly ground pepper 300g basmati rice

TO FINISH 40g toasted flaked almonds 40g dried cranberries 1 small bunch of fresh coriander, chopped 100ml plain yoghurt

CONVENTIONAL METHOD COOKING: 4½ HOURS

1 Preheat the oven to

160°C, gas mark 3. 2 Heat the oil in a large heavy-based casserole dish with lid over high heat. Add the lamb and fry for 3-4 minutes, then remove and set aside. 3 Add the onion and cook for 6-7 minutes until golden, then add the garlic and ginger and continue to cook for 5 minutes. Add the tomato purée and spices and cook for a few minutes until fragrant, then return the lamb to the casserole along with 600ml stock and a good pinch of salt and pepper. Bring to a simmer, then cover with the lid and transfer to the oven to cook for 3 hours. 4 Rinse the rice really well to remove some of the surface starch, then cook in a pot of salted boiling water for 6 minutes – do not overcook. Drain, scatter on top of the lamb, put the lid back on and cook for 1

hour more. 5 To finish Just before serving, scatter over the almonds, cranberries and fresh coriander. Give the dish a gentle stir and enjoy with a dollop of plain yoghurt.

SLOW COOKER METHOD COOKING: ABOUT 7 HOURS

1 Follow step 2 as per the conventional method. Transfer to your slow cooker along with all the other ingredients – except the rice, almonds, coriander and yoghurt. Cover with the lid and cook on low for 6 hours. 2 Follow steps 4-5 per the conventional method.