Lamb Biryani

 The word ‘biryani’ is derived from a Persian word, birian, which means fried before cooking. When making biryani, meat and/or vegetables and rice are cooked separately before being layered and cooked together.

1.5 kg stewing lamb with bones, cut into bite-sized pieces

Marinade
2 x 250 g creme fraiche or sour cream
30 ml crushed ginger or ginger paste
30 ml crushed garlic (optional)

Biryani Ingredients
10 ml olive oil
2 large onions, sliced thinly
10 ml turmeric
10 ml garam masala or curry powder
5 ml salt
15 ml lemon juice
100 g raisins
100 g cashew nuts, coarsely chopped

Rice
500 ml basmati rice
5 ml salt

1. Combine the ingredients for the marinade in a bowl and mix well. Add the lamb and mix well.
2. Add the lamb to the bowl and stir well to ensure that all the lamb pieces are covered in the marinade. 
3. Cover the mixing bowl with a lid or cling wrap and refrigerate for at least 2 hours or for up to 12 hours.
4. Combine the spices and the onions in a mixing bowl and mix well.
5. Heat the oil in a large saucepan and stir-fry the onion mixture over a low heat.
6. Add the lamb mixture to the saucepan and stir-fry for a further 5 to 10 minutes or until the lamb pieces are brown on the outside.
7. Reduce the heat to a low setting, cover the pan with a lid and simmer until the lamb is tender – 30 to 40 minutes.
8. Cook the basmati rice in a medium saucepan according to the instructions of the packet.  Set it aside.
9. Add the lemon juice, raisins and nuts to the lamb and mix well.
10. Add the cooked rice to the meat mixture in the saucepan and mix well. 
11. Transfer the biryani to a serving dish and serve with vegetables.

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