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roast leg of lamb
| General Recipes
Cooking receipe to make roast leg of lamb under category General Recipes. You may find some video clips related to this receipe below.roast leg of lambjamie olivernaked chefA Leg of lamb (about 2kg) is always a real treat and I like to try different ways of enhancing its wonderful flavour.On the who
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| Fish And Seafoods
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Cooking receipe to make hyderabadi lamb and rice under category General Recipes. You may find some video clips related to this receipe below.
hyderabadi lamb and rice
hykderagadi gosht biryani
indian
For the marinade:
150ml yoghurt
2 teaspoons ginger paste
2 teaspoons garlic paste
3 teaspoons tomato puree
3 onions chopped finely
2teaspoons turmeric powder
2 teaspoons chilli powder
2 teaspoons garam masala powder
2 teaspoons raisins
2 tablespoons flaked almonds
salt
600g boneless lamb trimmed and cubed
6 tablespoon sunflower oil
15 black peppercorns
6 cloves
6 cardamoms
6 strips mace broken
5 star anise
4cm stick cinammon
2 bay leaves
300g basmati rice washed and drained
To garnish:
3 tablespoons ghee
1 large onion sliced
2 teaspoons raisins
2 teaspoons flaked almonds
6 tablespoons coriander leaves chopped
1/2 teaspoon saffron strands
2 teaspoons milk
Mix all the marinade ingredients together.
Addthe lamb and marinate for 30 minutes.
Heat 4 tablespoons of the oil in a heavy pan.
Add all the whole spices and fry for a minute.
Add the drained marinated lamb and fry well.
When browned add 650ml of hot water and any remaining mannade cover and cook on a low heat until the meat is tender.
In a separate pan heat the remaining oil and add the rlce.
Stir fry until translucent.
Add 600ml of hot water cover and cook on a low heat until it is fluffy.
Make the garnishes by heating 1 tablespoon ghee in a small pan.
Fry the onion until dark golden.
Add the raisins and almonds and fry for a minute.
Reserve.
In a separate large heavy pan arrange a layer of rice then one of the meat along with its sauce. Repeat until all the rice and meat is layered.
The top layer should be rice.
Sprinkle the fried onions raisins almonds and coriander on top.
Mix the sffron into the milk and pour over.
Pour the remaining ghee over the biryani cover tightly and place in a hot oven to warm through.
Serve in the same pan or transfer to another dish and lightly mix.
Serve with a green salad.
Serves 4
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