Lamb biryani

esther — Mon, 05 Feb 2007 18:26:00 +0100

I absolutely adore Indian food. It's just one of those things that I could eat everyday for breakfast, lunch or dinner no matter what. The combination of spices and stewed vegetables get me everytime. India has held the number one slot on my list of places to visit probably since I was about ten years old. And since I haven't been able to just pack up and go, I eat instead.

I've tried several different Indian restaurants here in Paris but I haven't really found the one I love. There are a few alright places but I'm always disappointed by the missing heat factor. The warm combination of spices is usually pretty good but I'm not satisfied unless I'm perspiring which means that when I'm craving Indian food, I usually make it myself and in huge batches that last for days.

Traditionally, the French aren't huge on spices and are even less interested in that "it's so hot and spicy that I can't even breathe it's so good" phenomenon. But a few weekends ago, we were having lunch with a friend who just happened to have returned from a trip in India the night before. Since there was a curry on the menu I, of course, ordered it and Marion did the same since she was already experiencing withdrawals. The vegetarian curry was filled with all sorts of delicious vegetables: fennel, eggplant, pumkin, etc...and the flavor was good but it was just droopy in the heat department. I was sooo happy when my friend made the same comment and then lamented how different real Indian food is from the stuff we get here in Paris.

I decided then to make it my mission to make an Indian inspired dinner for Marion. So for the last week or so I have been scouring books and trying out recipes, hoping to find the perfect dish to prepare. I ususally make a chickpea cauliflower curry that is fabulous but I've gotten a little bored with it lately and I want something just as simple but with a few more layers of flavor. I found a great recipe for Balinese duck curry that is literally to die for. The heat and flavor were perfect but I could feel the coconut cream based sauce clogging my arteries.

This biryani is my newest trial and I'm pretty pleased with the results. I usually lean towards vegetarian dishes but I've been in the mood for lamb and I thought it might please the husband. Personally, I will add more hot pepper the second time through and I think I'll throw in some vegetables to balance it out and make a one dish meal. Parsnips would be nice.

Lamb biryani

Lamb

2 Tbsp clairified butter
2 medium onions
4 cloves garlic
300 grams cubed lean lamb
3 tomatos
4 thin slices of fresh ginger
1 bay leaf
1/2 tsp cardamon
1 small or half a stick of cinnamon
1/8 tsp cloves
1 tsp tumeric
1 tsp cumin
3/4 tsp garam massala
1 pinch hot pepper flakes
3/4 cup water

Rice

1 tsp peanut oil
1 onion
1/2 tsp poppy seeds
1/4 nutmeg
1 1/2 cup rice
3 cups water

Toppings

fresh cilantro
fresh mint
chopped almonds
dried currents

Begin by peeling and chopping the tomatoes. I don't mind the seeds so I didn't bother cleaning them out.

Continue by chopping the onion and garlic. In a large sauteuse, sautée the onion and garlic until transluscent and then add the meat. Let the meat cook for about 5 minutes stirring occasionally for even cooking on all sides.

Add the bay leaf, cardamon, cinnamon, cloves, tumeric, cumin, hot pepper and garam massala to the meat, mixing well. Add the chopped tomatoes and water. The liquid should just barely cover the meat.

Once the liquid begins to boil, lower the heat and let simmer for about 30 minutes.

Heat the peanut oil and add onion; let cook for two minutes. Add rice and stir until well coated and translucent. Stir in nutmeg and poppy seeds. Add water and rice cook.

Once the rice is cooked, transfer it to the lamb and sauce. Combine and serve. Garnish with chopped mint, cilantro, almonds, and currents.

Boxcar Kitchen - Meat and potatoes

Lamb biryani

Lamb biryani