Cyrus Todiwala’s khar gos ni biryani

INGREDIENTS SERVES 5 500g boneless Scotch Lamb leg (sinew, fat and gristle removed and cut into 1 inch pieces)

4 tbsp oil

1 x 2 inch piece of cinnamon stick

3-4 flattened, or just gently crushed, green cardamom 3-4 whole cloves 4-5 whole dried red chillies, broken into pieces

2 medium size onions, chopped 1 tbsp cumin powder 1½ tblsp coriander power 1 level tsp turmeric powder 1½ tblsp ginger and garlic paste 2-3 fresh tomatoes, chopped 2 large potatoes, cut into large cubes Salt to taste 2-3 tbsp fresh coriander, chopped

Sea salt, to your taste, crushed and dissolved in some cold water and kept aside

500g Basmati rice, washed and soaked in water

A good pinch of saffron strands added to 3 tbsp water

DIRECTIONS

Clean and cut the lamb, unless the butcher is doing it for you, or you are buying pre-cut lamb. Try not to cut the cub es very large, but rather a 1- inch dice will be sufficient. Add the oil to a heavy casserole pan and heat until it becomes hazy. Add all the whole spice sand the red chillies. As soon as you see the spices swell, puff and change colour add the onions and sauté until they get a good brown colour. Add the lamb and seal well, turning occasionally so that it browns well. When the liquid has almost dried up, mix the three remaining spice powder sin a little water to form a thin slurry and add to the pan, along with the ginger garlic paste, stir well and continue cooking. Meanwhile, boil the potatoes for 20-25 minutes. Alternatively, you can boil until just done and then deep-frythem. When the lamb and them as al a is well sautéed add the salt/ water mix( or some stock) to just about cover the lamb. Cover pot with a tight lid and simmer for 25-30minutes. Check from time to time also ensuring that the side soft he pot are kept clean. When the lamb is nearly half done, season the rice and cook with a few bay leaves and salt to taste for 8-10 minutes then drain immediately. As soon as the lamb is half done add the chopped tomatoes and continue cooking. Then add the the boiled potatoes ,( if deep frying them, add when assembling thebiryani). When the lamb is cooked, check for seasoning again. Stir in the coriander. Pre heat your oven to between 120-130° fan, 140-150C, 275-300 For Gas Mark1-2. Take a clean casserole pot that can hold all the layers and with a good lid so that it can be placed in the oven. Place some rice at the bottom of the pot and then add a layer with half the lamb on top. Spread well. Add some potatoes then some rice. Repeat the layers, with some potatoes, finishing with the remaining rice. Spread evenly. Pour the saffron water all over the top and if you like, add a few small doll ops of butter on top. Cover the pot and place it in the middle shelf of the oven. Bake for atleast 50-60minutes and then turn the oven off leaving the pot inside while you prepare any accompaniments such as a nice ra it a and some red onion salad to serve with the lamb.