Lamb Biryani

Ingredients

• 650 g lamb meat (from the shank)
• 1 onion
• 7 tbsp ghee
• 2 tsp freshly grated ginger
• 3 garlic cloves (pressed)
• 6 cardamom pods
• 5 cloves of mace
• 1 stick cinnamon
• ½ tsp cumin powder
• ½ tsp turmeric powder
• chili powder
• 150 g yogurt
• 150 ml meat broth
• Salt
• 300 g basmati rice
• 50 g Raisins
• 6 tbsp cashew nuts
• 4 tbsp milk
• ½ tsp saffron strands

Instructions

1. 1.

   Cut the meat into bite-sized pieces. Peel and finely dice the onions. Heat 4 tbsp ghee in a pot and sauté half of the onions until translucent, then add ginger, cardamom, garlic, mace, cinnamon stick and the meat; stir and cook until the meat is lightly browned all around. Stir in ground spices, yogurt and broth, season with salt, cover and simmer over low heat for 45-60 minutes, stirring occasionally (it will thicken).

2. 2.

   Sauté the remaining onions in a pot without color. Wash the rice under running water, add it to the onions, then bring to a boil with just under twice the amount of lightly salted water; cover and let it soak on very low heat for about 5 minutes.

3. 3.

   Place the meat in a greased baking dish. Drain the rice, mix in raisins. Heat the milk, dissolve saffron and 2 tbsp ghee in it, then stir into the rice and fold into the meat.

4. 4.

   Cover the dish (with lid or foil). Bake in a preheated oven at 180°C (midway) for about 1 hour. Roast the cashew nuts in the remaining ghee until golden. Fluff the lamb biryani before serving, plate it on bowls and sprinkle with roasted nuts.