Rogan Josh lamb biriyani
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Cumin seeds, nuts and raisins give this curry a distinctive flavour, making it just as tasty as shop-bought alternatives.
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Skill level: Easy peasy
Ingredients
As well as the raita, this meal would go really well with mango chutney and some naan bread.
- 300g lamb cut into cubes
- 1 jar Rogan Josh cooking sauce
- 200g rice (wash a few times in water and drain)
- 2 small onions fried until brown
- ½ tsp of saffron soaked in ½ cup milk
- 10-15 mint leaves (chopped)
- 2tbsp of oil
- 1tsp cumin seeds
- 10 almonds
- 10 cashews
- 1tbsp raisins
For the cucumber raita
- (optional):
- 1 medium tub of natural yoghurt
- Half a cucumber cut into very small cubes
- Salt
- 1tsp sugar (to taste)
- ½ tsp cumin powder
- ½ tsp red chilli powder (optional)
- Coriander leaves (chopped)
- 1tbsp pomegranate seeds (optional)
Method
- Make the lamb according to the instructions on the jar cooking sauce and set aside.
- Heat oil and add cumin seeds. Add the rice and stir fry and then add water to one inch above the level of the rice, and bring to the boil. Leave to simmer for 10-15 mins until rice is almost cooked and all the liquid has dried up.
- Take a baking dish and grease the bottom. Put half the rice at the bottom of the baking dish, add half the mint leaves and half the nuts and fried onions and all the lamb mixture.
- Layer the remaining rice, mint leaves, nuts and fried onions to the top of the lamb mixture. Sprinkle the saffron milk on top of the rice. Cover with foil and bake in a moderate oven for 15-20 mins.
- To make the raita whisk the yoghurt with a pinch of salt and the sugar. Add the cucumber, cumin and chilli powder. Garnish with coriander and pomegranate seeds. Keep in the fridge until needed.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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