Jasmine Hemsley's lamb and vegetable biryani recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jasmine Hemsley’ s lamb and vegetable biryani recipe By You Magazine - January 1, 2018 Lamb and vegetable biryani from East by West by Jasmine Hemsley A real biryani is a traditional measure of skill in the Indian kitchen – everyone has got their own style and everyone’s grandma makes ‘the best one’. This recipe avoids the culinary stress while still giving you a biryani-style experience. For a veggie-only variant (a great dish to clear out the fridge in one go!), double the veggies and raisins, add a few carrots and increase the cumin very slightly. Serve the veggie version at lunchtime with yoghurt and nuts. For some flair at a dinner party I like to fry off an onion slowly until soft and then on a higher heat until browned, adding some raisins and cashews to sauté at the end. Use to garnish the top along with some extra fresh herbs. SERVES 4 3 tbsp ghee (clarified butter) 750g lamb (neck or shoulder) cut into 5cm cubes 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp cumin seeds 2 tsp garam masala 1 tsp ground turmeric 5cm piece of fresh ginger, finely chopped ½ large leek, finely chopped ¾ tsp sea salt seeds of 5 cardamom pods, ground 1 bay leaf 1 large cinnamon stick 200ml water ½ large head of cauliflower (300g), cut into florets 1 aubergine, cubed 150g fresh or frozen peas 30g raisins 320g white basmati rice, rinsed butter, for greasing handful of coriander or mint leaves, plus extra for serving Heat 1 tablespoon of the ghee in a large ceramic-lined or seasoned cast-iron frying pan. Add half the lamb and brown it all over. Remove and repeat with the second batch. Set aside. In the same pan, melt the remaining ghee over a medium heat. Sauté the coriander seeds, peppercorns and cumin seeds for a few minutes until they start to pop. Add the garam masala and turmeric and sauté for a few minutes. Add the ginger and leek and fry for a minute before adding the lamb, salt, cardamom, bay leaf, cinnamon stick and water. Bring to the boil, cover and cook for 1 hour-1 hour 10 minutes. Check that the lamb is tender. Add the cauliflower and aubergine, and cook for another 10 minutes. Add the peas and raisins. Meanwhile, cook the rice according to the packet instructions. Preheat the oven to 200C (fan 180C/ gas 6). Grease a large lidded baking dish (around 25cm x 40cm in size) with butter. Spoon in one third of the rice, cover with half of the lamb curry and sprinkle with half of the fresh coriander or mint. Repeat these layers again. Finally, add the remaining rice to the dish and dot with a little more butter. At this stage, the dish can be refrigerated for a few hours, then cooked when you’re ready. Place in the oven and heat through for 15 minutes if it is freshly prepared, or up to 40 minutes if you are cooking from cold. Serve hot, garnished with extra coriander and mint. More from Jasmine Hemsley GET 20 PER CENT OFF THE BOOK East by West by Jasmine Hemsley is published by Bluebird, price £25. Text Jasmine Hemsley 2017 Photographs Nick Hopper 2017 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved