Posh Lamb Biryani Food

LAMB BIRYANI

Lamb biryani image

Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining

Provided by Tom Kerridge

Time 1h

Number Of Ingredients 16

Ingredients

400g lamb neck, cut into small cubes
4 garlic cloves, grated
1 tbsp finely grated ginger
1 tbsp sunflower oil
1 large onion, chopped
1 tbsp cumin seeds
1 tbsp nigella seeds
1 tbsp Madras spice paste
200g basmati rice, rinsed well
8 curry leaves
400ml good-quality lamb or chicken stock
100g paneer, chopped
200g spinach, cooked and water squeezed out
chopped coriander
sliced green chillies
plain yogurt

Steps:

Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it's well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

Nutrition Facts : Calories 394 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

LAMB (GOSHT) BIRYANI

Lamb (Gosht) Biryani image

Biryani is a bit of a project and is time-consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 1h25m

Yield 8

Number Of Ingredients 23

Ingredients

2 ½ cups basmati rice
¼ cup cooking oil
8 whole cloves
4 black cardamom pods
4 cinnamon sticks
4 large onions, sliced thin
1 tablespoon garlic paste
1 tablespoon ginger paste
¼ cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1 pound lamb chops
salt to taste
3 tomatoes, chopped
4 green chile peppers, halved lengthwise
2 teaspoons ground red pepper
2 tablespoons plain yogurt
2 tablespoons lemon juice
7 ½ cups water
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, sliced
½ teaspoon saffron
2 tablespoons warm milk

Steps:

Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

Nutrition Facts : Calories 543.8 calories, Carbohydrate 64.3 g, Cholesterol 42.5 mg, Fat 25 g, Fiber 4.8 g, Protein 16.5 g, SaturatedFat 8.5 g, Sodium 429.2 mg, Sugar 7.5 g

LAMB BIRYANI

Lamb Biryani image

This is from one of my Food and Wine cookbooks. Remove the whole spices before serving. They recommend serving a zinfandel from Napa or Sonoma with this dish

Provided by dicentra

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup plain yogurt
2 garlic cloves, minced
1/8 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 3/4 teaspoons salt
1 lb boneless lamb, cut in 1/2 inch cubes
3 tablespoons butter
1 onion, sliced thinly
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
5 cloves
1 cinnamon stick, broken in half
1 1/2 cups long grain basmati rice
2 3/4 cups water
1/3 cup raisins
1/3 cup cashews, chopped

Steps:

In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.
In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.

Nutrition Facts : Calories 772.2, Fat 41.6, SaturatedFat 18.3, Cholesterol 108.5, Sodium 1242.7, Carbohydrate 72, Fiber 3.8, Sugar 10.9, Protein 28.4

POSH LAMB BIRYANI

Posh Lamb Biryani image

Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make.

Provided by lindseylcw

Categories Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 29

Ingredients

2 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1/8 teaspoon cayenne pepper (to taste)
4 teaspoons paprika
4 teaspoons ground cumin
1/8 teaspoon ground cloves
1 kg lamb, cut into 11/2 in chunks
6 red chilies, deseeded and chopped
2 ounces cashew nuts
1 tablespoon vegetable oil
500 g mushrooms, sliced
2 garlic cloves, crushed
1/2 tablespoon fresh ginger, peeled and chopped
100 g natural yoghurt
1 tablespoon garam masala
250 g biryani rice
1/8 teaspoon turmeric
1/2 medium onion, sliced
25 g butter
2 bay leaves, fresh if possible
1 lime, juice of
50 ml rose water
50 ml vegetable oil
1 pinch saffron, dissolved in
50 ml milk
1 tablespoon melted butter
1 lemon, juice of
1/4 cup of fresh mint, chopped
2 tablespoons medium curry sauce

Steps:

wash and soak the rice for 30 mins then drain.
mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight.
allow lamb to get to room temperature then thread onto wooden skewers.
make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.
add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes.
in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little.
Meanwhile, preheat oven to 350F, fry the onion until golden and crisp.
grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater.
repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes.
When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice.
serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).

ALL-IN-ONE POSH LAMB BALTI

All-in-one posh lamb balti image

Feed a crowd with this gorgeous slow-cooked curry made from tender lamb shanks

Provided by Sarah Cook

Categories Dinner

Time 4h55m

Number Of Ingredients 38

Ingredients

5-6 lamb shanks
3-4 onions , halved and sliced
100g fresh ginger , peeled and roughly chopped
6 garlic cloves
2 x 400g cans chopped tomatoes
6 tbsp balti paste
2 tbsp garam masala
4 tsp brown sugar
handful pomegranate seeds, to serve
handful coriander leaves, to serve
yogurt or raita, Indian chutneys or pickles, and rice and naan or chapatis, to serve
2 tbsp balti paste (we used Patak's)
2 tbsp sunflower or vegetable oil
juice 1 lemon
2 tsp ground cumin
2 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp kalonji (nigella or onion) seeds
1 tsp ground cinnamon
5-6 lamb shanks
3-4 onions , halved and sliced
100g fresh ginger , peeled and roughly chopped
6 garlic cloves
2 x 400g cans chopped tomatoes
6 tbsp balti paste
2 tbsp garam masala
4 tsp brown sugar
handful pomegranate seeds, to serve
handful coriander leaves, to serve
yogurt or raita, Indian chutneys or pickles, and rice and naan or chapatis, to serve
2 tbsp balti paste (we used Patak's)
2 tbsp sunflower or vegetable oil
juice 1 lemon
2 tsp ground cumin
2 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp kalonji (nigella or onion) seeds
1 tsp ground cinnamon

Steps:

The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tin and rub the marinade all over them. Cover and chill overnight.
Heat oven to 220C/200C fan/gas 7. Roast the lamb for 20 mins to brown, then reduce the oven to 160C/140C fan/gas 3. Cover the tin tightly with a couple of layers of foil, scrunching well round the sides so that no steam escapes, and return to the oven for another 3 hrs.
Uncover the lamb and increase the oven to 180C/160C fan/gas 4. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a blender or food processor. Whizz together until fairly smooth. When the onions have cooked for 30 mins, stir the tomatoey paste into the onions and juices with the second can of tomatoes, and return to the oven for a final 30 mins.
Scatter the lamb with pomegranate seeds and coriander, then serve straight from the tin with cooling yogurt or raita, your favourite Indian pickles, and plenty of rice and breads to mop up the tasty balti sauce.
The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tin and rub the marinade all over them. Cover and chill overnight.
Heat oven to 220C/200C fan/gas 7. Roast the lamb for 20 mins to brown, then reduce the oven to 160C/140C fan/gas 3. Cover the tin tightly with a couple of layers of foil, scrunching well round the sides so that no steam escapes, and return to the oven for another 3 hrs.
Uncover the lamb and increase the oven to 180C/160C fan/gas 4. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a blender or food processor. Whizz together until fairly smooth. When the onions have cooked for 30 mins, stir the tomatoey paste into the onions and juices with the second can of tomatoes, and return to the oven for a final 30 mins.
Scatter the lamb with pomegranate seeds and coriander, then serve straight from the tin with cooling yogurt or raita, your favourite Indian pickles, and plenty of rice and breads to mop up the tasty balti sauce.

Nutrition Facts : Calories 670 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 64 grams protein, Sodium 1.2 milligram of sodium

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LAMB BIRYANI, SINGLE DISH - SPECIAL FOOD - FIRST COURSE

Lamb biryani is a dish of Indian cuisine. It is a meat dish accompanied by basmati rice flavoured with cumin seeds, curry, ginger, chillies, black mustard seeds. Basmati has a long and thin grain, it is grown mainly in India and Pakistan; it has the characteristic of absorbing a lot of water during cooking, a delicate flavour and is aromatic and fragrant. Our recipe uses lamb meat ...
From boileddinner.com

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POSH INDIA DELIVERY FROM BERMONDSEY - ORDER WITH DELIVEROO

Posh India; Posh India - Bermondsey. 4.4 (114 ratings) 5. 4. 3. 2. 1. Indian; Open until 23:00 ; Unit 4, 10 Dunton Road, London, SE15TJ; View map; Start group order. Deliver in 10 - 20 min. No location selected. Change. Restaurant info. Map, allergens and hygiene rating . 50% off entire menu. T&Cs apply. Deliver in 10 - 20 min. No location selected. Change. Start group order. My …
From deliveroo.co.uk

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LAMB (GOSHT) BIRYANI RECIPE - FOOD NEWS

Add the lamb or kid goat and marinade ingredients to a large bowl, mix together well and leave for 45 minutes. Heat oil in a heavy bottom pan and fry the cinnamon, cloves, green and black cardamom for a minute on medium heat. Pakki Gosht ki Biryani 2. Pakki Murgh Biryani . …
From foodnewsnews.com

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LAMB BIRYANI RECIPE FROM ENCYCLOPEDIA OF FOOD AND COOKERY ...

Lamb biryani recipe by Margaret Fulton - Trim excess fat from lamb and cut into 2.5 cm cubes. Heat ghee or oil in a large saucepan and fry onions, garlic and ginger until soft and golden. Add curry and chilli powder (if using) and fry for 1 Get every recipe from Encyclopedia of Food and Cookery by Margaret Fulton
From cooked.com

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ADVENTURES WITH FOOD

1/2 cup readymade Hunt tomato sauce. 2 spoons pomegranate seeds and coriander leaves (for garnish) Salt to taste. Step 1: Sauté diced onion, garlic, pepper and olives on the Sauté function of the Instapot for about 3-4 minutes. Step 2: Add the spices, coriander seeds and olives. Sauté it for another minute.
From roadtripsforfood.blogspot.com

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BEST INDIAN TAKEAWAYS DELIVERING IN LONDON - TIME OUT LONDON

The Michelin-starred Gymkhana is doing delivery for the first time, serving its tandoori masala lamb chops, butter chicken masala and wild muntjac biryani. There’s also a bespoke feast menu for two.
From timeout.com

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LAMB BIRYANI - HOME | MYSITE

4 onions - sliced. 5 cloves garlic - crushed. 2 teaspoon grated ginger. 500g lamb neck fillets or leg steaks - sliced into chunks. 2-3 whole chillies - pricked. 1 red pepper - sliced. 1 tablespoon sultanas. 350-400g basmati rice. 1 litre stock.
From simplyfoodbymandy.co.uk

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POSH LAMB BIRYANI RECIPES

POSH LAMB BIRYANI. Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make. Recipe From food.com. Provided by lindseylcw. … From tfrecipes.com. See details. LAMB BIRYANI RECIPE - GREAT BRITISH CHEFS. Method. print recipe. 1. To …
From tfrecipes.com

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LAMB BIRYANI – SASHA'S FINE FOODS

Lamb Biryani. INGREDIENTS. 400g Welsh lamb shoulder, cut into small cubes 4 garlic cloves, grated 1 tbsp finely grated ginger 1 tbsp sunflower oil 1 large onion, chopped 1 tbsp cumin seeds 1 tbsp nigella seeds 1 tbsp Madras spice paste 200g basmati rice, rinsed well 8 curry leaves 400ml good-quality lamb or chicken stock 100g paneer, chopped 200g spinach, cooked …
From sashasfinefoods.com

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BIRYANI, PULAO, FRIED RICE AND MORE - YOUR FOOD FANTASY

Words will fail to describe the taste of lamb biryani. Marinate lamb pieces over night. Cook lamb till its 95% done. Cook rice separately to 85%. Create a layer of lamb and rice in a pan and let them cook together on simmer. Steam formed will cook the rice. Briyani Lamb – Kacche Gosht ke Biryani Recipe. Vegetable or Veg Dum Biryani. Veg lover invented their own version of …
From yourfoodfantasy.com

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