Oriental Rice Pan with Lamb (Biryani)

Ingredients

• 3 tomatoes
• 2 onions
• 700 g lamb meat (shoulder; pre‑cooked)
• 2 Garlic cloves
• 15 g ginger
• 3 tbsp ghee
• 1 pinch ground cardamom
• 1 pinch Ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground cumin
• 1 pinch ground saffron
• 200 ml vegetable broth
• 150 g Greek yogurt
• 250 g Basmati whole grain rice
• Salt
• Pepper
• 4 tbsp crème fraîche

Instructions

1. 1.

   Rinse tomatoes with boiling water, cool, peel, quarter, core and dice the flesh. Peel onions and slice into thin strips. Wash lamb meat, pat dry and cut into bite‑sized pieces. Peel garlic and ginger and finely chop.

2. 2.

   Heat half the ghee in a hot pan, sauté onions until translucent, add lamb and cook for 2–3 minutes while turning occasionally. Then add garlic, ginger and spices, stir for 1 minute, then pour in broth and yogurt. Simmer over medium heat for about 35 minutes.

3. 3.

   Meanwhile, heat remaining ghee in a pot, fry the rice, deglaze with 500 ml boiling salted water and cook for about 20–25 minutes.

4. 4.

   Layer lamb with rice and tomatoes in a baking dish, cover with foil and bake in preheated oven at 160 °C (fan‑forced 140 °C; gas: level 2) for about 45 minutes.

5. 5.

   Remove the biryani from the oven, lift the foil, season with salt and pepper and serve garnished with 1 tbsp crème fraîche per portion.