YASMEEN’S LAMB BREYANI
1 kg lamb pieces
1 tablespoon ginger and garlic paste
¼ cup ghee
¼ cup oil
1 tablespoon lemon juice
2 teaspoon salt
½ teaspoon tumeric powder
3 teaspoon chilli powder
1 teaspoon coriander and cumin mix powder
1 teaspoon garam masala
2 teaspoon crushed cumin
4 whole elachi (cardamom)
2 sticks of cinnamon
few strands of saffron (½ teaspoon)
2 sliced and fried onions
¾ cups of maas (sour milk)
3 grated tomatoes
½ grated onions
1 sachet tomato paste
3 green chillies
4 potatoes cut in wedges and roasted
1 cup black lentils boiled with ¼ tsp tumeric and 1 tsp salt
3 cups of pre-cooked rice.
Make ready and leave aside your roasted potatoes, lentils and rice.
Marinate the lamb pieces with alll the spices.
Cook for about 1/2 hour or until well done.
Now layer the black lentils on top of the cooked lamb.
Followed by the roasted potatoes.
Lastly top with your rice.
Garnish with a onions fried in butter.
Cover with foil.
Steam for 180°C for 1 hour.
Recipe and Photo: Yasmeen Ibrahim